Roast chicken and potatoes ^

1 servings

Ingredients

Quantity Ingredient
2 (3lb) frying chickens
1 teaspoon Salt
1 teaspoon Pepper
2 cloves Garlic, crushed
5 tablespoons Butter, melted
6 mediums Or 8 potatoes, peeled and cut into wedges
⅓ cup Lemon juice
½ cup Water

Directions

Preheat oven to 425F. Rub chickens with salt, pepper and garlic.

Place in large roasting pan, breast side up and brush all over with 3 tablespoons melted butter. Roll potatoes in remaining butter. Place potatoes and onions in roasting pan with chicken. Roast for 25 minutes. Reduce heat to 325F and continue roasting 45-50 minutes longer until leg joint moves easily. Pour lemon juice over chicken, then transfer chicken, potatoes and onions to platter and keep warm.

Skim fat from pan juices. Add water and bring to a boil, stirring constantly. Pour into sauceboat. Slice chicken and serve gravy separately. 6-8 servings.

Creative Cooking: Poultry Entered by Carolyn Shaw 2/95 Submitted By CAROLYN SHAW On 04-04-95

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