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1
Preheat your oven to 425F.
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2
Wash off your chicken and get the crud out of his cavity.
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3
Get out 2 bowls.
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4
Take your lemons and grate the rind into a bowl.
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5
Grate all the rind off both lemons into a bowl (well, just the outside of the rind, not the icky white part).
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6
Reserve the lemons.
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7
Now, take about half of the rind and put it in another bowl.
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8
Mince up 3 cloves of the garlic.
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9
Put half in one bowl and half in the other.
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10
Add half of the sea salt and the pepper to one bowl, and half of the sea salt and the pepper to the other bowl.
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11
To one bowl, mash in the softened butter.
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12
To the other bowl, pour in the olive oil.
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13
Set the olive oil bowl aside.
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14
Once the butter is all smashed with the lemon and the garlic, loosen the chicken skin, and shove some of the butter mixture between the skin and the meat.
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15
Make sure you get it all over.
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16
Rub some on the outside.
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17
Rub that chicken down with your butter mixture.
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18
Cut up the lemons into big hunks and shove them into the chicken cavity.
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19
Give the remaining garlic cloves a good smash with the back of your knife and shove them into the chicken cavity as well.
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20
Now put your chicken in the oven, in a large pot with no lid.
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21
Cook for 30 minutes.
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22
Turn the oven down to 375F (do not remove your chicken!).
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23
Put a lid on your chicken if its getting brown.
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24
Cook your chicken for another 1 1/2 hours.
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25
In the meantime, while your chicken is cooking, slice your potatoes in half and then toss them with the olive oil mixture in the other bowl.
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26
At this point, you can either turn them out onto a baking sheet or you can throw them in with the chicken.
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27
Either way, they need to roast for 45 minutes, so throw them in the oven, with the chicken, when you have about 45 minutes left.
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28
If you put them on a baking sheet, make sure you have the cut sides down so they get all crispy and delicious.
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29
Serve with a green salad, and if you are like me, chicken gravy made out of the juice from the bottom of the pan.
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30
Delicious!
