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1
Preheat the oven to 400F.
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2
Grease the rack of a small roasting pan.
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3
Slip your fingers under the chickens skin, and loosen it, being careful not to tear it.
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4
Massage the oil into the flesh and inside the cavity.
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5
Rub the butter over the chickens skin.
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6
Salt and pepper the chicken generously inside and out.
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7
Fill the cavity with the onion and 1/4 cup of the peanuts.
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8
Place the chicken on the rack in the roasting pan, breast up, and roast it for 15 minutes.
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9
Turn the chicken on one side, add the garlic cloves to the pan, and baste the chicken with a little stock.
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10
Reduce the heat to 350F.
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11
and cook the bird 15 minutes more.
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12
Turn the chicken on its other side, add the remaining 1/4 cup of peanuts to the pan, and baste again.
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13
Cook 15 minutes longer, and turn the bird back-side up.
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14
Pour the wine or additional stock over it, and roast it for another 15 minutes.
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15
Turn the chicken breast up again, and baste it with the pan juices and a little more stock.
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16
After 15 more minutes, the chicken should be golden brown with a, crispy skin.
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17
The total cooking time is 1 1/4 hours.
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18
Remove the chicken from the oven.
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19
Spoon out the onion and peanuts from its cavity; and add them to the roasting pan.
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20
Transfer the chicken to a serving platter, cover it with a foil tent, and let it sit for 10 to 15 minutes before carving it.
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21
Pour the contents of the roasting pan and the wine or remaining stock into a blender or food processor, and puree.
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22
Strain the sauce, reheat it if needed, and serve it in a gravy boat along with the roast chicken.
