1tablespoonchopped fresh cilantro leaves plus 3 fresh cilantro sprigs
1tablespoonchopped fresh oregano leaves plus 3 fresh oregano sprigs
1tablespoonchopped fresh rosemary leaves plus 3 fresh rosemary sprigs
4teaspoonsminced canned chipotle chiles in adobo*
1/4teaspoonground coriander
1 5 1/2- to 6-poundroasting chicken, rinsed, patted dry
2large onions, each cut into 8 wedges through root end, leaving root ends intact
1/4cuplow sodium chicken broth
Instructions
Position an oven rack in the bottom third of the oven and preheat to 400°F.
With a fork, mix together the butter, chopped cilantro, chopped oregano, chopped rosemary, chipotle chiles, and coriander in small bowl. Season to taste with salt and pepper. Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
Place the chicken, breast side up, in large roasting pan. Starting at neck end of chicken, slide fingers under the skin to loosen, being careful to avoid tearing. Spread all but 1 tablespoon of the seasoned butter over breast meat and thigh meat under the skin. Rub any butter remaining on fingers over the outside of the chicken. Sprinkle the main cavity of chicken with salt and pepper; place all the herb sprigs in cavity. Tie the legs together loosely.
Place the onion wedges in large bowl. Melt the remaining 1 tablespoon of seasoned butter in the microwave then pour over onion wedges and toss to coat. Arrange the onions around the chicken. Sprinkle the onions and chicken with salt and pepper.
Roast the chicken and onions for 30 minutes. Add the broth to the roasting pan. Continue to roast the chicken until an instant-read thermometer inserted into thickest part of thigh registers 170°F, basting occasionally with pan juices, about 1 hour 15 minutes. Remove the chicken and onions to a platter and cover with aluminum foil. Let rest for 15 minutes before carving and serving or before shredding for another purpose.
Notes
Use the highest quality chicken you can because it really makes a difference!Adapted from Bon Appetit April 2010