Yesterday, I simmered the chicken in a cacciatore sauce of tomatoes, mushrooms, onions, and herbs, and tonight I'm using another one to make a straightforward roast that can be shredded into salads, soups, and pastas, or simply enjoyed on its own.
For a roasted chicken recipe that you can count on again and again, keep reading. 1 whole roaster chicken (about 4 pounds), cut into 8 pieces Serves 4.
1 tablespoon unsalted butter, softened
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
2 onions, quartered lengthwise
10 garlic cloves, peeled
6 sprigs thyme, plus more for garnish
1 whole roaster chicken (about 4 pounds), cut into 8 pieces