This savory chicken recipe is perfect to serve at a Sunday supper! It’s also great to make ahead & use with other recipes on this website!

Serves 6

Ingredients:

• 1 large white onion, cut into thick slices
• 1 – 5 to 6 lb. whole chicken
• Sea salt & black pepper, to taste
• 1 small container fresh poultry herbs (organic thyme, organic rosemary & organic sage), rinsed and divided
• 1/4 c. unsalted butter, room temperature
• 6 to 8 garlic cloves, finely minced & divided
• 1 c.  homemade chicken broth

Instructions:

1. Preheat oven to 425°F & arrange onion slices in bottom of a large, heavy-duty 12” skillet with high sides.
2. Remove & discard neck & giblets from chicken. Place bird breast-side up on top of onion slices in skillet. Pat chicken dry with paper towels & generously season the outside with salt & black pepper (to taste).
3. Separate out approximately 1/3 of the fresh thyme, rosemary, and sage from the bundle. Remove and discard the tough stems from the thyme and rosemary leaves. Combine the leaves with the sage before roughly chopping.
4. Add the softened butter, half the minced garlic & the chopped fresh poultry herbs in a small bowl & stir to combine. Divide the herb butter into small chunks before tucking evenly under the chicken skin covering the breast meat.
5. Massage the remaining minced garlic inside the cavity of the bird before stuffing with the remaining fresh poultry herbs. Secure legs together with kitchen string & then add the chicken broth to the skillet.
6. Place skillet in preheated oven & roast for 1 hour & 30 minutes or until a meat thermometer inserted into the thickest part of the thigh reads 165°F. Check every 30 minutes while cooking to make sure the skin isn’t becoming too brown. If it is, cover with aluminum foil after 1 hour and check for doneness after another 15 to 20 minutes.
7. Remove skillet from oven & carefully transfer chicken to a serving platter. Cover loosely with aluminum foil to keep warm and let rest for 15 to 20 minutes.
8. While the chicken rests, discard the onion slices in the skillet & heat the remaining liquid over medium-high heat. Scrape the bottom of the skillet with a spatula or wooden spoon (depending on what kind of a skillet you’re using) to remove the browned bits. Continue cooking until the liquid is reduced by one-half. Once reduced, taste & season with salt & black pepper (if desired).
9. To serve, carve the chicken & top each serving with a spoonful of the warm skillet sauce.