Onion Stuffed Roast Chicken With Potatoes - cooking recipe

Ingredients

4 ounces unsalted butter, softened
1 large onion, coarsely chopped
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
3 1/2 lbs whole chickens
6 medium potatoes, scrubbed & quartered

Preparation

In a skillet, melt 1 T butter over medium heat.
Add onion, 1/4 teaspoon salt and a pinch each of pepper and thyme; saute until onion is light brown (about 10 minutes), then remove from the skillet and let cool to room temperature.
In small bowl combine remaining 7 tablespoons of butter, 1/4 teaspoon salt, a pinch of pepper, and remaining thyme.
Using your fingers, gently loosen the breast, thigh and leg skin of the chicken: place in baking dish.
Rub 4 tablespoons thyme butter under the skin and stuff the cavity with browned onion.
Seal the cavity, rub skin with 1 tablespoon thyme butter, and arrange potatoes around chicken.
Bake chicken at 400 degrees for 1 hour and 15 minutes or until juices run clear when the thigh is pierced.