Onion Stuffed Roast Chicken With Potatoes

• 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

1. In a skillet, melt 1 T butter over medium heat.
2. 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.
3. In small bowl combine remaining 7 tablespoons of butter, 1/4 teaspoon salt, a pinch of pepper, and remaining thyme.
4. Using your fingers, gently loosen the breast, thigh and leg skin of the chicken: place in baking dish.
5. Rub 4 tablespoons thyme butter under the skin and stuff the cavity with browned onion.
6. Seal the cavity, rub skin with 1 tablespoon thyme butter, and arrange potatoes around chicken.
7. Bake chicken at 400 degrees for 1 hour and 15 minutes or until juices run clear when the thigh is pierced.

unsalted butter, onion, salt, fresh ground pepper, thyme, chickens, potatoes

Taken from www.food.com/recipe/onion-stuffed-roast-chicken-with-potatoes-109010 (may not work)