Roast Chicken Dinner

4 Servings

NOTES : Use a 6 pound bird if you want leftovers.

4 Lb Chicken
12 Sprigs Fresh Thyme
2 Tbl Olive Oil
1/2 Tsp Salt
1/4 Tsp Pepper
2 Red Onions (1/2 Lb Ea)
2 Tbl Lemon Juice
4 Yukon Gold Potatoes
-----Lemon Parsley Butter-----
2 Tsp Lemon Peel
1 Tbl Lemon Juice
1/4 Cup Parsley, Minced
1/4 Cup Butter

1. Pull off and discard lumps of fat from the chicken. Rinse chicken, chicken neck and giblets. Pat chicken dry and fold wing tips back and under wings. Rinse Thyme sprigs.
2. Gently

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