Garlic and Herb Chicken

1 Skin-on, Bone-in chicken breast

2 Tablespoon butter

¼  Tablespoon chopped herbs (thyme, oregano, basil, rosemary,etc)

2 thick slices of onion

Handful of fresh parsley ( ¼ of a bunch)

Salt and pepper to taste

Preheat oven to 425 degrees

Soften butter, but do not melt

Mix with fine chopped herbs and a pinch of salt and pepper,  or use any other compound butter you might prefer.

In a shallow dish / pie pan, line the dish with aluminum foil and place the 2 slices of onion in the bottom, top with parsley and salt and pepper

Now with your hand or a spoon, carefully separate chicken skin from the chicken meat

When finished place butter between skin and meat , you may not use all of the butter you made (this is the same method I use at Thanksgiving for our family turkey)

Top with salt and cracked pepper

Place chicken in dish with onion and parsley.

Place in oven for 10 minutes and allow skin to brown, then turn the temperature down to 350 degrees and allow to cook until done, about another 20 minutes or until the juices run clear.