Thyme-Roasted Chicken with Onions and Potatoes
Adapted from The Best of Food & Wine Chicken Collection cookbook
1 stick butter or margarine, softened
1 large yellow onion, coarsely chopped
½ t low-sodium seasoned salt*
½ t freshly ground pepper
1 t dried thyme leaves
3-4 pound whole chicken
6 medium all purpose potatoes, peeled and quartered
Preheat oven to 400o. Melt 1 tablespoon of margarine in a skillet. Add onion and a dash of salt, pepper and thyme. Sauté onion until tender and translucent, about 10 minutes. In a small bowl, combine the remaining 7 tablespoons of margarine, salt, pepper and thyme. Rinse chicken and pat dry. Using your fingers, gently loosen the breast, thigh and leg skin of the chicken. Rub 4 tablespoons of the thyme margarine mixture under the skin, rubbing a little on top of the skin. Place chicken in 9”x13” glass baking pan. In a large bowl, toss potatoes, sautéed onions and remaining margarine mixture. Arrange the potatoes around the chicken in the baking pan. Bake for 1 hour and 15 minutes, or until juices run clear when the thigh of the chicken is pierced.
*If you are using a salted butter or margarine, you do not need to add much salt. If you are using unsalted butter, you may want to add a little more.