Ingredients
1 whole chicken, about 4 pounds
1 tsp salt
1/2 tsp black pepper
2 Tbs butter
1/2 cup extra virgin olive oil
1 lb white boiling onions, sliced very thin
1/3 cup dry sherry or dry white wine
1/4 cup chicken stock
Directions
Preheat oven to 400 F. Sprinkle chicken inside and out with salt and pepper. In roasting pan large enough to hold the chicken, melt the butter and olive oil together on the top of the stove, over medium-low heat. Add the onions; sauté gently, lowering heat if necessary to keep onions from browning. Cook 20 minutes until very soft. Push onions around the sides of the pan; place chicken in the middle of the pan. Pour sherry and chicken stock over chicken. Place in preheated oven and roast 30 minutes, basting once with the wine mixture. Lower heat to 350 F and continue roasting another 30 minutes, continuing to baste occasionally with juices in pan.
Chicken is done when meat thermometer inserted into the thickest part of the thigh registers 180 F. Remove chicken from oven; set aside to rest for 10 minutes before carving. If pan juices are too liquid, boil rapidly over high heat, taking care not to fry the onions.
