Herbed Roasted Chicken

1 roasting chicken, about 4 to 5 pounds
1/2 lemon
salt and pepper to taste
1 small onion, quartered
Fresh herbs: 1/4 teaspoon dried rosemary and 1/4 teaspoon dried thyme
2 sprigs fresh parsley
1/4 cup melted butter

Preheat oven to 350°.
Rub inside of chicken with lemon half; sprinkle with salt and pepper. Add the onion quarters, dried herbs, and parsley to chicken cavity. Place chicken in a shallow roasting pan and roast at 350° for about 20 minutes per pound.

BAste with melted butter several times. Internal temperature should register about 175° on a meat thermometer.

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Roasted Chicken Recipe with Tomatoes, Potatoes and Olives

10 garlic cloves
salt and pepper
4 tsp. fresh lemon juice
5 tbl. olive oil
2 large lemons sliced thin
2 whole chicken breasts w/bone halved
2 pounds new potatoes
8 plum tomatoes
20 Kalamata olives
1 tbl. fresh rosemary leaves, chopped

Preheat your oven to 450º.

Mash 4 garlic cloves with salt into a paste. Whisk together with lemon juice and 4 tbl. olive oil and season with salt and pepper. In a lightly oiled shallow baking pan, make 4 beds with overlapping lemon slices. On each bed, place a chicken breast half, skin side up.

Brush chicken with some of the garlic-lemon mixture and season with salt and pepper.

Quarter potatoes and toss with tomatoes, remaining garlic cloves and remaining olive oil until well coated. Arrange vegetables around chicken and add olives and rosemary.

Roast chicken and vegetables for 15 minutes, then brush with remaining garlic-lemon mixture, and roast for another 10 to 15 minutes until chicken is done.

Discard lemon slices and serve chicken with vegetables, spooning pan juices over them.

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