Roast Chicken

1. 1

   Wash the chickens and pat dry.

2. 2

   Rub with the salt, pepper and garlic.

3. 3

   Place in a large roasting pan, breast-side up, and brush on all surfaces with 3 tablespoons of the melted butter.

4. 4

   Roll the potatoes in the remaining 2 tablespoons of melted butter and place in the pan with the chicken, along with the onions.

5. 5

   Roast at 425u00b0 for 25 minutes.

6. 6

   Reduce the heat to 325u00b0 and continue roasting 45 to 50 minutes longer or until the leg joint moves easily.

7. 7

   Pour the lemon juice over the chicken and remove the chicken, potatoes and onions to a platter and keep them warm.

8. 8

   Skim the fat from the pan juices.

9. 9

   Add the water and bring to a boil.

10. 10

    Pour into a gravy boat.

11. 11

    Slice the chicken and serves.

* Per serving · 4 servings · Values may vary.

No additional tips available.