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Preheat oven to 400ºF. In a small saucepan, melt 1 tablespoon of butter over medium heat. Add onion, cook and stir until tender. Over low heat, stir in parsley, sage and rosemary. Remove from heat. Gently loosen but not remove skin from breast of chicken, forming a pocket between skin and meat. Carefully spread herb mixture over meat under skin. Replace skin. Melt the remaining butter, brush or rub over surface of chicken. Sprinkle lightly with coarse salt and coarse ground black pepper, if desired. Place the chicken on rack in baking or broiling pan. Roast for 1 hour to 1 hour and 15 minutes or until the chicken is no longer pink, an instant read thermometer registers 180 and the juices run clear. If necessary, cover loosely with foil to prevent over browning. Let stand for 5 minutes before carving. Serve with cooked green beans with toasted almonds and hot French bread, if desired. Serves 4

Source Farm Fresh