2 regular or 1 large chicken
3 tablespoons butter
4 rosmarin sprigs
750 g / 1,65 lb potatoes into thick slices
500 g / 1,1 lb onions into thick slices
salt and white pepper
4 1/2 – 6 dl / 0,9 – 1,2 pt chicken broth
 Put some butter inside the chicken and add 2 sprigs rosemary. Tie it up. Grease the bottom of the roasting pan or an ovenproof mould with 1 tablespoon of butter. Place the chicken in the middle, with potatoes and onions slices around it.
 Add the rest of rosemary into the mould and sprinkle with salt and pepper. Pour in 4,5 dl / 0,9 pt broth and spread the rest of the butter over chicken. Bake at 180 C / 355 F for 1 3/4 – 2 hours, until everything is tender. Add more broth if necessary to keep the potatoes and onions moist.
 Serve the chicken and vegetables on a warm serving plate with green beans and carrots turned in parsley.