Anthony Bourdain's roast chicken with herb butter

Pat the bird dry, cut off the wing tips, trim excess fat and neck skin.

Truss by cutting a slit in the skin flap each side and tucking the leg through it.

Salt and pepper the skin. Put half a peeled onion, half a lemon and a sprig each of rosemary and thyme in the cavity.

Mix softened butter with finely chopped parsley, basil, thyme and rosemary and half a tablespoon of honey; roll tight in plastic wrap and chill.

Lift the breast skin away from the flesh and push a tablespoon of the herb butter under each side; rub about half the herb butter over the skin.

Put the other half onion and a couple of chicken livers in the roasting pan, set the chicken on top and pour in half a cup of white wine.

Roast at 375F for 30 minutes, basting and rotating the pan.

Raise the oven to 450F and roast another 25 minutes.

Check by piercing the fatty part of the thigh; the juices should run clear, 165F.

Lift the chicken onto a platter. Deglaze the roasting pan with wine, scraping up the fond.

Boil and reduce by half, strain, swirl in the remaining herb butter, add chopped parsley, salt and pepper.

Rest the chicken 10 minutes, add the resting juices to the sauce.