Lemon Roast Chicken With Potatoes And Shallots

• 6 tablespoons margarine
• 12 ounces shallots, halved, if large (about 6 medium)
• 2 chicken bouillon cubes, crumbled
• 1 medium lemon, juiced (about 2-1/2 Tbsp./37 mL)
• 1 whole chicken
• 1 1/2 lbs new potatoes, scrubbed
• 12 ounces shallots (about 6 medium)

1. Preheat oven to 375u0b0 F/190°C Combine 4 Tbsp. (60 mL) Becel(R) Buttery Taste margarine, Knorr(R) Chicken Bouillon Cubes and lemon juice in small microwave-safe bowl. Cover and microwave at HIGH 60 seconds; stir. Cool slightly.
2. Place chicken in large roasting pan and place squeezed lemon rind into cavity. Evenly spoon Bouillon mixture over chicken. Toss potatoes, shallots and remaining 2 Tbsp. (30 mL) margarine in large bowl. Arrange around chicken in roasting pan.
3. Roast 1 hour. Baste chicken with pan juices and stir vegetables; continue roasting, basting chicken and stirring vegetables occasionally, until vegetables are tender and instant read thermometer inserted in thickest part of chicken thigh reaches 165u0b0 (75 C), about 45 minutes.
4. Remove vegetables and chicken to serving platter; serve.

margarine, shallots, chicken bouillon cubes, lemon, chicken, new potatoes, shallots

Taken from www.food.com/recipe/lemon-roast-chicken-with-potatoes-and-shallots-527066 (may not work)