Roast Chicken With Potato
|Frying chickens||6 Pound (2 3 Pound Chicken)|
|Freshly ground pepper||1 Teaspoon|
|Garlic||2 Clove (10 gm), crushed|
|Melted butter||5 Tablespoon|
|Potatoes||6 Medium, cut into lengthwise wedges|
|Onions||2 Medium, cut into lengthwise wedges|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Water||1⁄2 Cup (8 tbs)|
Wash chickens; pat dry.
Rub with salt, pepper, and garlic.
Place in large roasting pan, breast-side-up; brush on all surfaces with 3 tablespoons butter.
Roll potatoes in 2 tablespoons butter; place with onions in pan with chicken.
Roast at 425 Â°F 25 minutes.
Reduce heat to 325 Â°F; roast 45 to 50 minutes or until leg joint moves easily.
Pour lemon juice over chicken; remove chicken, potatoes, and onions to platter; keep warm.
Skim fat from pan juices.
Add water; bring to boil.
Pour into gravy boat.