1.    Preheat oven to 325℉.

2.    Heat casserole dish on medium high heat.

3.    Add 2 tbsp butter and all the bacon to pan.

4.    While the bacon browns, rinse chicken and remove organs. Pat dry with paper towels.

5.    Warm 2 tbsp of butter between your fingers and rub over entire chicken.

6.    Remove bacon with slotted spoon. Place buttered chicken into casserole breast-side down. Cook for 10 minutes. Move chicken around pan constantly so it doesn’t stick. Rotate chicken with wooden spoons to backside. Cook another 10 minutes.

7.    Carefully remove chicken from casserole. Add remaining butter and washed potatoes to the pan, and stir for one minute.

8.    Return bacon and chicken to pan, covering the potatoes.

9.    Quarter the onion and squeeze into the dish between the chicken and sides of the casserole.

10.                  Add fresh herbs around the inner circumference of the pan.

11.                  Salt chicken.

12.                  Baste all ingredients with fats and juices. This is important to get all the wonderful flavors into the chicken.

13.                  Cover with foil and lid. Place in preheated oven.

14.                  Cook for 90-120 minutes, basting once or twice.

15.                  Rest for 10-15 minutes, carve, and serve! No sauce is required… it’s that delicious!