Butterflied chicken with Onions (adapted from Deliciously Organic Cookbook)
1 (4-5 lb) chicken, butterflied (to butterfly a chicken, lay it breast down. Take kitchen shears and remove the backbone by cutting it to the left and side of the spine all the way down. Remove)
4 tablespoons unsalted butter, at room temperature
1-3 tablespoons tarragon (you can use any fresh herb here)
1 1/2 teaspoon sea salt divided
1/4 teaspoon freshly ground black pepper
2 large onions, cut into wedges (original recipe called for red onions, I found it still tasty with regular onions)
1 tablespoon coconut oil, melted
1. Preheat oven to 450 degrees and adjust oven rack to medium position
2. Pat chicken with dry cloth to make sure skin is dry. Stir together soften butter, tarragon, and 1 teaspoon sea salt in a small bowl. Gently lift the skin and rub herbed butter under skin of breasts, thighs, and legs. Season the entire chicken generously with salt and pepper.
3. Place chicken in roasting pan. Toss onion wedges, coconut oil, remaining 1/2 teaspoon of salt and pepper in medium bowl. Pour onions around chicken in roasting pan. Roast chicken for 30 minutes and then rotate pan 180 degrees. Continue to roast about 25 minutes until crisp and golden brown and when a thermometer reaches 160 degrees F when inserted in the thickest part of the breast. Remove from the oven and before serving, let chicken rest about 15 minutes to allow juices to redistribute.