1 chicken (3 1/2 to 4 lb.), bag of giblets removed
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. dried rosemary
4 tbsp. (1/2 stick) butter, cold
12 cherry tomatoes

Preheat the oven to 400 degrees.

Rinse the chicken inside and out under cold running water and pat dry, also inside and our, with paper towels. Ask an adult helper to assist you to remove any extra fat from the chicken.

Sprinkle the salt and pepper into the cavity. Crumble the rosemary in your hand and sprinkle it into the cavity. Beak the butter into pieces and put them into the cavity, too. Then rinse the cherry tomatoes under cold running water, pay them dry, and put them all in the cavity.

Place the chicken in the roasting pan. Put on the oven mitts and place the pan on the rack in the center of the oven. Bake for 1 hour and 10 minutes.

Put the oven mitts on and with an adult's help, place the roasting pan on a heat proof surface. Let the chicken sit for 15 minutes, then carefully scoop out the tomatoes and place them in a serving bowl. Place the chicken on a serving platter and surround it with some of the tomatoes.