• Whole chicken, 3-4 lb.
• 1 bunch fresh parsley
• 1 medium onion, quartered
• 3 oz. butter, melted
• 1/2 C. water
• Salt and pepper to taste

Pre-heat oven to 425 degrees. Place the parsley, onion, half of the butter and seasonings in the cavity of the chicken. Brush the remaining butter onto the bird. Place in a baking pan and cook for seven minutes. Add the water to the pan and reduce the heat to 375 degrees. Roast for 20 minutes a lb. plus 20 minutes (for example: a 4 lb. chicken would cook for 1:40). Allow to cool slightly before slicing. Serve warm.