Roast Chicken

• 2 frying chickens about 3 lb. each
• 1 tsp. salt
• 1 tsp. freshly ground pepper
• 2 cloves garlic, crushed
• 5 Tbsp. melted butter
• 6 medium potatoes, peeled and cut in lengthwise wedges
• 2 medium onion, peeled and cut in wedges
• 1/3 c. lemon juice
• 1/2 c. water

1. Wash the chickens and pat dry.
2. Rub with the salt, pepper and garlic.
3. Place in a large roasting pan, breast-side up, and brush on all surfaces with 3 tablespoons of the melted butter.
4. Roll the potatoes in the remaining 2 tablespoons of melted butter and place in the pan with the chicken, along with the onions.
5. Roast at 425u0b0 for 25 minutes.
6. Reduce the heat to 325u0b0 and continue roasting 45 to 50 minutes longer or until the leg joint moves easily.
7. Pour the lemon juice over the chicken and remove the chicken, potatoes and onions to a platter and keep them warm.
8. Skim the fat from the pan juices.
9. Add the water and bring to a boil.
10. Pour into a gravy boat.
11. Slice the chicken and serves.
12. Serves 6.

each, salt, freshly ground pepper, garlic, butter, potatoes, onion, lemon juice, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=577167 (may not work)