Title: Roast Chicken And Potatoes
Categories: Main dish, Chicken
Yield: 8 Servings
2 Frying chickens (3 lb ea)
1 ts Salt
1 ts Pepper
2 cl Garlic; crushed
5 tb Butter; melted
6 md Potatoes; up to 8, peeled
- and cut into wedges
1/3 c Lemon juice
1/2 c Water
Preheat oven to 425 F. Rub chickens with salt, pepper, and garlic.
Place in large roasting pan, breast side up and brush all over with
3 tb melted butter. Roll potatoes in remaining butter. Place
potatoes and onions in roasting pan with chicken. Roast for 25
minutes. Reduce heat to 325 F and continue roasting 45-50 minutes
longer until leg joint moves easily. Pour lemon juice over chicken,
then transfer chicken, potatoes, and onions to platter and keep
warm.
Skim fat from pan juices. Add water and bring to a boil, stirring
constantly. Pour into sauceboat. Slice chicken and serve gravy
separately.
