First defrost and rinse the chicken. Remove the giblets from the cavity (You can save it for homemade gravy).

Pat chicken dry with a kitchen towel or paper towel. Slit a hole in the top of both drumsticks and wings. Elevate the skin over the breast. When adding seasoning, you will rub seasoning inside also.

Cut the stick of butter in half. Use one hand to massage the 1/2 of stick of butter onto the chicken while generously seasoning the bird with Adobo on both sides.

Cut the remaining part of the butter in half. Insert into the cavity along with garlic, onions, two teaspoons of Adobo seasoning, black pepper and two teaspoons of Sofrito

Sprinkle Sofrito over the chicken. Not too much is needed. You can smooth the Sofrito over the chicken lightly with the back of the spoon. Do this on both sides.

Bake covered with aluminum foil at 350 for one hour. Carefully turn the chicken onto the otherside. The remaining onions can be added to the sides of the pan in the dripping.

Continue to bake until it's well done. Occasionally basting with the drippings. Remove the aluminum foil and add the remaining butter just on top the chicken. It will melt rapidly but, it will toast the top of the chicken.

Allow the chicken to bake uncovered for about ten minutes. Enough to toast but, not to dry out or evaporate the drippings.

Once it's cooked, let it rest at least a half hour before serving. Enjoy.