Pete’s Roasted Chicken

1 whole chicken (4.5–5 lbs.)
8 sprigs of fresh rosemary
8 fresh sage leaves
5 sprigs of fresh thyme
a few white or yellow onions, sliced
1/4 cup butter
salt, pepper to taste

Preheat oven to 450F. Rinse chicken and pat dry. Place 3 or 4 sprigs of rosemary and a large sprig of thyme in the cavity, and stuff with one sliced onion. Cut skin between leg and breast on each side, and insert a sage leaf; tuck sage leaf into each wing, as well. Cut small slits in the skin of the breast and insert small sprigs of thyme and a bit of the butter. Rub entire chicken with butter, then salt and pepper all over and lay it in the pan with remaining sprigs of rosemary, thyme, sage leaves, and at least one more onion.

Roast chicken for 20 minutes, then reduce heat to 375F. Baste occasionally with any pan juices. Continue roasting until meat thermometer inserted in thickest part of thigh registers 180F, about an hour and 15 minutes. Let rest before carving.

Rosemary or Bay Scented Rice
Make rice as you normally would, or according to package directions. Add a sprig of rosemary or a few bay leaves at the beginning of cooking. The steam will draw out the essential oils to flavor the rice. Remove sprig or leaves before serving.

Herbed Vegetables
This will work for any vegetable, simply cook as you usually do, then remove from heat. Stir in thyme, chervil, parsley, bay, lemon balm or cinnamon basil or…whatever! Cover and let sit for a few minutes before serving.