If possible, remove the wishbone from the neck end of the chicken for ease of carving. Remove the lump of fat from inside the vent end of the chicken and put aside. Season the cavity with salt and freshly ground pepper. Smear the breast with half the butter, put the chicken breast-side down into a casserole (preferably an oval one that will just fit the chicken) and allow to brown on a gentle heat for 5 or 6 minutes.
Meanwhile, peel and thickly slice the onions, potatoes and tomatoes. Chop the rosemary finely. Remove the chicken to a plate, add the remaining butter and the olive oil to the casserole. Toss the potatoes, onions and tomatoes in the fat and oil. Sprinkle with chopped rosemary, salt and freshly ground pepper. Cover and cook for 5–6 minutes. Put the chicken on top of the vegetables and cover.
Carve the chicken and serve surrounded with the potatoes, tomatoes and onions. De-grease the juices, bring to the boil and spoon over the chicken and vegetables; sprinkle with chopped parsley.
© 2001 Darina Allen. All rights reserved.