Roasted chicken with vegetables

Each chicken had 2 teaspoons of butter, 1 red onion, a head of garlic, and sunny in paris seasoning on the inside and outside of the skin.  I cooked it for a really long time over low heat to release the fat.  

Once the chicken was cooling, I used the same pan and juices to cook the broccoli. 

Each serving is half a chicken and roasted vegetables.  

Both the beef and this week's chicken are pretty good, and they will make a regular rotation in the menu!