So Simple Butter Baked Chicken

I decided to cook a large chicken today since we did not have any leftover turkey from Thanksgiving. I prepared the chicken as specified in the recipe, using red pepper instead of green pepper. I like the sweetness of a red pepper. I used Paula Deen's House Recipe, which is a mixture of salt, pepper and garlic and added a tiny sprinkle of rosemary. I thickly sliced the onion and red pepper. However, I used the "flipping" method in recipe #98395 when cooking. I laid the slices of onion and pepper on my roasting rack and placed the chicken, breast side down on the onions and peppers. I cooked the chicken, breast side for about 45 minutes at 400 degrees. I then flipped the chicken over, covered it with foil and continued baking it at 350 degrees for 3 hours. I removed the foil and let it bake for 20-30 minutes longer to crisp the skin a little. The only thing I may do different next time is cook the chicken longer breast side down and longer in general, so it will be falling apart tender. This is a very good and easy recipe for baked chicken. I do believe the "flipping" method did keep it moist. Thanks Mamacita Memea!