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1
Remove all the extras inside the chicken.
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2
Coat the chicken in salt and pepper and set aside.
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3
Preheat oven to 450F, and put a large pot of water on to boil.
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4
Slice the potatoes in 1-inch hunks (like the size of a golf ball) and peel all the garlic.
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5
Toss the potatoes, garlic and the whole lemon into the boiling water.
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6
Reduce heat slightly, and cook for about 12 minutes.
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7
Drain out all the water, and then stuff the inside of the chicken with the garlic, fresh thyme sprigs and the lemon.
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8
Once the lemon is inside the chicken, stab it a few times with a fork.
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9
Be careful, the lemon juice will be very HOT!
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10
With the lemon inside the chicken it will make it nice and flavorful and sort of steam it from the inside.
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11
Coat the bottom of a roasting pan with olive oil and place the chicken (and the extras if you wish) in the pan.
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12
Cook for 45 minutes.
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13
Remove from the oven, and place the chicken on a plate for a moment.
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14
Toss the potatoes and fresh rosemary in the juices in the roasting pan.
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15
Place chicken back in the pan and cook for another 45 minutes.
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16
After the chicken is done, let it sit for a few minutes.
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17
Carve and enjoy!
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18
Remember to serve up some of the roasted garlic from the inside of it!
