|4||medium onions, each cut into 6 wedges|
|Olive oil (for sprinkling)|
|Salt and pepper, to taste|
|2||tablespoons chicken stock|
|2||tablespoons chopped fresh thyme|
|1||whole chicken (about 3½ pounds), giblets removed|
1. Set the oven at 425 degrees. Have on hand a 9-by-13-inch baking dish.
2. Spread the onions in the baking dish. Sprinkle them with oil, salt, and pepper. With your hands, toss the onions to coat them and spread them in the dish. Add the stock, sprinkle with 1 tablespoon of the thyme, and cover with foil.
3. Cook the onions for 20 minutes.
4. Meanwhile, rub the chicken with oil. Sprinkle with salt and pepper.
5. Remove the baking dish from the oven. Turn the temperature down to 400 degrees.
6. Discard the foil from the onions. Carefully, stir the onions in the cooking juices. Move the onions to the sides of the pan. Set the chicken in the middle of the dish, breast side up. Roast the chicken for 1 to 1¼ hours or until a meat thermometer inserted into the thickest part of the thigh registers 180 degrees. (If the onions are not softened, remove the chicken from the baking dish and return the onions to the oven.)
7. Let the chicken rest in a warm place for 10 minutes. With scissors, cut the chicken into 8 pieces -- 2 wings with a piece of breast attached to each; 2 breasts; 2 thighs; and 2 drumsticks. Sprinkle the onions with the remaining 1 tablespoon of thyme. Serve the chicken with the onions and lots of juices from the pan.
SHERYL JULIAN & JULIE RIVEN