1 stick (4 oz.) unsalted butter, softened
1 lg. onion, coarsely chopped
1 tsp. salt
1/2 tsp. freshly ground pepper
1 tbsp. fresh thyme leaves or 1 tsp. dried
1 whole chicken (3 1/2 lb.)
6 med. all-purpose potatoes, scrubbed & quartered

In a large oven-proof skillet, preferable cast iron, melt 1 tablespoon of the butter over moderately high heat. Add the onion, 1/4 teaspoon of the salt and a pinch each of the pepper and thyme. Cook, tossing frequently, until the onion is light browned, about 10 minutes. Remove from the skillet and let cool to room temperature.

In a small bowl, combine the remaining 7 tablespoons of butter, 1/4 teaspoon of the salt, 1 pinch of pepper, and the remaining thyme; blend well.

Preheat oven to 400 degrees. Using your fingers, gently loosen the breast, thigh and leg skin of the chicken. Rub 4 tablespoons of the thyme butter under the skin. Stuff the cavity with the browned onion. Seal the cavity. Rub the skin with 1 tablespoon of the thyme butter and arrange around the chicken. Set the skillet, uncovered, in the oven and bake for 1 hour and 15 minutes or until the juices run clear when the thigh of the chicken is pierced.

4 to 6 servings.