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1
Preheat oven to 425 degrees.
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2
Chickens:.
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3
Remove giblets and neck from inside of chicken, place breast side up in a roasting pan large enought to allow space between chickens, tuck wing tips under chicken to prevent burning.
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4
Stuff chickens with peeled whole garilc cloves and chunks of onion.
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5
take the half stick of butter and liberally apply to chicken top and sides including wings and drumsticks.
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6
Sprinkle top and sides of chicken with the thyme, garlic, season salt, and paprika.
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7
Tie legs together and place in oven.
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8
Potatoes:.
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9
Place cut up potaoes in a large roasting pan in a single layer, coat with olive oil and seasonings used on chicken and place in oven with the chicken.
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10
Basting liquid:.
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11
To baste the chickens I melt the remaining butter in the wine and add chicken stock if more liquid is needed.
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12
I also season the basting liquid with the same seasonings I use on the chickens.
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13
Allow chickens to bake upto two hours while checking with a meat thermometer after 1 hour and 15 minutes until they reach 190 degrees basting every half hour with the liquid and the potaoes are tender.
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14
The liquid can be reserved for future use or makes an incredible gravy.
