Roast Chicken, Potatoes And Garlic 1977 - cooking recipe

Ingredients

4 lbs roasting chickens
1/4 cup chopped fresh thyme (amount is optional)
1 large onion, cut into chunks
5 medium red potatoes, sliced 3/4 inches
8 garlic cloves, skins left on
1/2 cup butter
1 cup chicken stock
1/2 lemon, seeds removed

Preparation

Preheat oven 425 degrees F.
Clean and wash and dry chicken.
Place hand between the skin and breast and rub under with the thyme.
Place more thyme inside the cavity.
Place chopped onions, potaotes, and garlic around the bottom of chicken in roasting pan.
Heat the chicken stock and butter together and then pour over the chicken and vegies.
Squeeze the lemon over the chicken and then throw it into the cavity also.
Sprinkle all with salt and pepper.
Roast 30 minutes.
Turn chicken, now backside up, baste with juices in pan.
Roast for another 30 minutes, basting every now and then.
Potatoes should be tender, and chicken therm should read 180 degrees.
Allow chicken to rest ten minutes after removing from oven tented.
Serve chicken with vegies and pan juices.