Simple Herb-Roasted Chicken with Pan Jus and Glazed Onions

Golden herb-roasted chicken rests in buttery pan jus beside sweet glazed onions and thyme. It echoes the onion-scented copper pots of Restoratives on Separate Tables, when Paris learned to dine alone from a written list.

Serves 4

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Ingredients

• 1 (4 lb) whole chicken
• 4 medium yellow onions
• 4 tbsp unsalted butter
• 6 sprigs fresh thyme
• 4 sprigs fresh parsley
• 2 bay leaves
• 1 cup chicken broth
• 1/3 cup dry white wine
• 2 tsp salt
• 1 tsp black pepper

Instructions

1. 1Preheat oven to 425°F.
2. 2Season chicken inside and out with salt and pepper, stuff cavity with thyme sprigs, parsley sprigs and 1 bay leaf.
3. 3Tie legs, place in roasting pan, scatter butter in pieces over chicken and roast 60-70 minutes until juices run clear.
4. 4Meanwhile, quarter remaining onions and cook slowly in a skillet with butter, remaining thyme, parsley and bay leaf until soft and glazed.
5. 5Transfer roasted chicken to a platter, deglaze pan with wine and broth over medium heat, scraping up bits and reducing to make pan jus.
6. 6Carve chicken and serve with glazed onions and spooned jus.