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

Preheat oven to 425. 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. Roast for 20 minutes a pound plus 20 minutes (for example: a 4 pound chicken would cook for 1:40). Allow to cool slightly before slicing. Serve warm.

Serves 4.