French-Style Baked Chicken

• 1 each chicken, whole 3 pound
• 2 teaspoons salt divided
• 1 teaspoon seasoning mix
• 1/2 teaspoon thyme dried
• 4 sprigs parsley leaves
• 2 each celery tops, with leaves
• 1 each yellow onion
• 2 tablespoons butter
• 12 small white onion peeled, *
• 1/4 cup sherry dry, or more to taste
• 12 small potatoes pared
• 1 x parsley leaves chopped, for garnish

1. *May substitute (or add) 12 large whole mushrooms.
2. Sprinkle inside of chicken with 1 teaspoon salt, seasoning mix, and thyme.
3. Place parsley, celery, and yellow onion in cavity of chicken.
4. Tie legs together; then tie to tail.
5. Place chicken in a large heavy casserole with lid; dot with butter.
6. Cover and bake at 375?
7. for 30 minutes.
8. Add white onions, sherry, and 1 teaspoon salt, and bake 15 minutes longer.
9. Add potatoes and bake for 15 minutes, or until potatoes are tender.
10. Remove cover; bake until chicken and vegetables are browned and tender, about 30 minutes to 1 hour.
11. Baste frequently with juices in casserole.
12. Sprinkle with chopped parsley.
13. Make a thin gravy with the pan juices.
14. Note: If using mushrooms in place on onions, add them at the same time as potatoes.

chicken, salt, seasoning mix, thyme, parsley, celery tops, yellow onion, butter, white onion, sherry dry, potatoes, parsley

Taken from recipeland.com/recipe/v/french-style-baked-chicken-44976 (may not work)