Herb Baked Chicken

• Whole baking chicken
• 1 whole vidallia onion cut up into 4 pieces
• 4 cloves of garlic (two cloves finely chopped
• and the other two left whole)
• chopped sage and thyme about 1/4 cup worth of both
• also a couple of stems of the herbs
• 1 stick of butter
• 1 tsp. salt
• 1 tsp. pepper5.
• 1 tsp. garlic salt
• 1 cup of chicken broth
• and a lot of love.

1. Pre-heat your oven to 400 degrees.
2. 1.) Soften a stick of butter, do not melt. Mix the softened butter with the 2 cloves of chopped garlic, and chopped herbs.
3. 2.) Be sure to remove the neck and giblets from the inside of the chicken.
4. 3.) Use the softened butter mixture, and rub it all over the chicken esp. under the chicken skin if you can. You'll have to get real handsy with the chicken.
5. 4.) Salt and Pepper the inside cavity of the chicken, and sprinkle the garlic salt all over the chicken inside and out.
6. 5.) Stuff the inside of the chicken with the onion cut in fours, the two cloves of garlic, and the fresh herb sprigs. Place the whole chicken in a baking pan and fill with the one cup of chicken broth.
7. 6.) Sprinkle Chicken with a little bit of olive oil and cover with aluminum foil.
8. 7.) Bake covered with the foil for 45 min.
9. 8.) Uncover the chicken from the foil, and baste with juice.
10. 9.) If you need more juice add some more chicken broth or water to the pan, but keep basting every 15 min. after.
11. 10.) Cook chicken uncovered for another 45min., making the total bake time 1 hour and a half.
12. 11.) To check if the chicken is done after, first lightly press down on the bird and make sure all of the juices are clear. No pink. You can also cut along the middle of the chicken between the breasts to see if their all white and juicy.
13. If all checks out, you're good to go. enjoy!

baking chicken, vidallia onion, garlic, sage, also, butter, salt, garlic salt, chicken broth

Taken from www.epicurious.com/recipes/member/views/herb-baked-chicken-50128348 (may not work)