Roasted Chicken and Potatoes

Ingredients:

One whole chicken (w/out giblets if possible)
Butter
Whole Lemon (Cut in half)
Fresh Garlic
Salt
Pepper
Rosemary
Thyme
Oregano
Parsley
Basil
Fresh Potatoes (white or sweet, peeled)


Directions:

Preheat your oven to 350 degrees F.

Remove your chicken from it's packaging and remove bag from inside the chicken.
(I throw away the neck, etc. but you are welcome to cook them if you like)

Rinse chicken under cold water and place in roasting pan.

Spread a thin layer of butter over the entire chicken.

Here's the fun part--seasoning the chicken!

Sprinkle salt and pepper over the entire chicken (top and bottom). Sprinkle each of your spices (one by one) over the entire chicken. Sprinkle freshly cut garlic over the entire chicken.

Take one half of your lemon and squeeze the juice over the top portion of the chicken. Squeeze a portion of the remaining half of the lemon inside the opening of the chicken and place inside. This will allow the fresh lemon juice flavor to soak in while roasting.

Add your potatoes and whatever other vegetables you prefer to your roasting pan to bake right along with your chicken.

Place your chicken in the center of the oven.
Roast until the chicken reaches an internal temperature of 165 degrees F.
(Read the temperature using a digital thermometer)

Roasting time is usually 20 minutes per pound of chicken.

Serve and Enjoy!