Roasted Chicken with Garlic and Onions

1. Pre-heat oven to 220ºC. Prepare the chicken by removing the wings, neck and wish bone then tie with butcher’s string.        
    
2. Peel the onions, wash and cut into petals.
    
3. Heat up a pot large enough to hold the chicken and which will fit into the oven. Turn it to high heat.
    
4. Season the chicken well with salt and pepper. Then add 100g of butter in the pot and wait until it turns brown-hazelnut colour.
    
5. Place the chicken into the pot, breast side down, and sear for about 2 minutes. Turn the chicken around with the help of a meat fork.
    
6. Add all the onions, garlic cloves, remaining butter and fresh herbs.
    
7. Transfer pot into the oven and let it roast for an hour. Baste the chicken every 15 minutes.
    
8. Let the chicken rest in the pot for 10 minutes before carving and serving. 

For the polenta

1. Bring water, salt and olive oil to a simmer in a small
   pot.
    
2. Add the polenta and keep stirring for 10 minutes.
    
3. Add cream and mascarpone to get a nice creamy texture. 

Recipe by Patrick Heuberger,  Huber's Butchery. Copyrights (C) Huber's Butchery