1 (3-to 4-pound) whole chicken
4 sprigs rosemary
4 sprigs thyme
2 tablespoons butter, softened
1 teaspoon each salt and freshly ground pepper
2 fresh lemons, halved and seeded
2 medium onions, cut into wedges
Loosen skin of breast of chicken with fingers and slide herbs under skin. Spread butter over chicken and sprinkle all over with salt and pepper. Fill the center cup of a PIGEON RIVER POTTERY CHICKEN COOKER 3/4 with water, position the cavity of the chicken on the center cup. Tie the legs together with kitchen string.
Place in cold oven; turn on oven to 400 degrees F. Roast until juices run clear, 1 1/4 to 1 1/2 hours. After 45 minutes of cooking time, arrange lemons and onions around tray of cooker. Continue roasting until chicken is cooked and onions are browned.
Remove from cooker; let stand 10 minutes. Serve with onions and lemon for squeezing over chicken.
Makes 4 to 6 servings.