1 roaster chicken, about 2 kg
butter
Stuffing:
1/2 cup chopped onion
1/4 cup butter
1/2 teaspoon dried leaf thyme, crumbled
2 tablespoon chopped fresh parsley, or 2 teaspoons dried parsley flakes
2 cups soft bread crumbs
1 beaten egg
1/3 cup milk
salt and pepper

 In a skillet, melt 1/4 cup butter over low heat; saute chopped onion for 3 minutes.

Add thyme, parsley, and bread crumbs. Stir in egg and enough milk to make dressing moist.

Season with salt and pepper. Spoon stuffing into cavity of chicken; close by sewing or with a piece of foil.

Rub chicken with butter. Place chicken breast side up on rack in a shallow roasting pan.

Roast stuffed chicken at 375F/190°C for about 60 to 70 minutes, basting several times.

When done, cut into pieces.