Chicken With Onions and Garlic (Martha Stewart)

• 1 (4 lb) roasting chickens, cut into 8 pieces
• 1 tablespoon unsalted butter, softened
• 2 tablespoons coarse salt
• 1 teaspoon fresh ground pepper
• 2 onions, quartered lengthwise
• 10 garlic cloves, peeled
• 6 sprigs thyme, plus more for garnish

1. Preheat oven to 475 degrees F.
2. Rinse chicken pieces and pat dry.
3. Brush chicken with butter and sprinkle with salt and pepper.
4. Place chicken in a small roasting pan.
5. Arrange onions, garlic, and thyme sprigs over and under chicken.
6. Roast; after 20 minutes, baste with pan drippings.
7. Continue roasting until chicken is golden and cooked through, 15-20 minutes more.
8. Transfer the chicken to a platter, and set aside.
9. Pour pan drippings through a sieve into a small bowl; discard solids.
10. Arrange onions and all but 3 garlic cloves around chicken on the platter.
11. Whisk remaining 3 cloves with pan juices.
12. Strain juices again and discard solids.
13. Pour sauce over chicken; serve garnished with thyme sprigs.

roasting chickens, unsalted butter, coarse salt, fresh ground pepper, onions, garlic, thyme

Taken from www.food.com/recipe/chicken-with-onions-and-garlic-martha-stewart-211159 (may not work)