Sherried Chicken

Source: Ruthanna (Gardenweb Recipe Forum)
adapted by

2 frying chickens (2 1/ 2 pounds each), halved
1/2 cup butter, softened
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 onion, minced
1/2 cup dry sherry
1/4 cup honey

Preheat the oven to 350 degrees. Spread the butter on the chicken and sprinkle with salt and pepper. Arrange the chicken in one layer in a roasting pan. Add the onion, cover, and bake for 45 minutes to an hour. Combine the sherry and honey in a small saucepan and bring to a boil over medium-high heat. Pour the sauce over the chicken and bake for 15 minutes more, uncovered, or until the chicken is tender. Serve with pan juices.