Chicken Vesuvio

• 1 whole chicken (about 3 3/4 pounds)
• 14 cup olive oil
• 3 tablespoons lemon juice
• 4 garlic cloves, minced
• 3 large baking potatoes, cut lenghtwise into quarters
• salt, to taste
• lemon pepper

1. preheat oven to 375*F. place chicken breast side down on rack in large shallow roasting pan.
2. combine olive oil, lemon juice and garlic, brush half of oil mixture over chicken.
3. reserve remaining oil mixture.
4. roast chicken uncovered for 30 minutes.
5. turn chicken, breast side up.
6. add potatoes around chicken in roasting pan.
7. brush chicken and potatoes with remaining oil mixture, season with salt and lemon pepper.
8. roast chicken and potatoes, basting occasionally with pan juices, 50 minutes or until meat thermometer inserted into thickest part of chicken thigh, not touching bone, reads 180*F and potatoes are tender.
9. Cover ans let sit for 10 to 15 minutes before serving.

chicken, olive oil, lemon juice, garlic, baking potatoes, salt, lemon pepper

Taken from www.food.com/recipe/chicken-vesuvio-385764 (may not work)