Roast Chicken, Potatoes And Garlic 1977

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 4
• 4 lbs roasting chickens
• 1/4 cup chopped fresh thyme (amount is optional)
• 1 large onion, cut into chunks
• 5 medium red potatoes, sliced 3/4 inches
• 8 garlic cloves, skins left on
• 1/2 cup butter
• 1 cup chicken stock
• 1/2 lemon, seeds removed

Recipe

• 1 preheat oven 425 degrees f.
• 2 clean and wash and dry chicken.
• 3 place hand between the skin and breast and rub under with the thyme.
• 4 place more thyme inside the cavity.
• 5 place chopped onions, potaotes, and garlic around the bottom of chicken in roasting pan.
• 6 heat the chicken stock and butter together and then pour over the chicken and vegies.
• 7 squeeze the lemon over the chicken and then throw it into the cavity also.
• 8 sprinkle all with salt and pepper.
• 9 roast 30 minutes.
• 10 turn chicken, now backside up, baste with juices in pan.
• 11 roast for another 30 minutes, basting every now and then.
• 12 potatoes should be tender, and chicken therm should read 180 degrees.
• 13 allow chicken to rest ten minutes after removing from oven tented.
• 14 serve chicken with vegies and pan juices.