whole chicken, 3 to 4 pounds
1 bunch fresh parsley
1 medium onion, quartered
3 ounces butter, melted
1/2 cup water
salt and pepper to taste
Preheat oven to 425F. 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 375F. 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.
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