Whole Roasted Chicken with Potatoes

Method

1. 1

   Preheat the oven to 450 degrees F°.

2. 2

   Remove the chicken giblets. Remove any excess fat and leftover pin feathers and pat the outside dry.

3. 3

   Scrub the potatoes and set aside.

4. 4

   Place the chicken breast side up in a large pan.

5. 5

   Place the room temperature butter in a medium bowl and and add the garlic, red hot chili pepper {optional}, thyme, rosemary, paprika, black pepper and salt and mix well until it forms a paste.

6. 6

   Use your hands or a pastry brush to grease the chicken on the outside and also in the cavity.

7. 7

   Put the fresh rosemary and thyme spices into the cavity of the chicken along with 4 cloves of garlic, a squeezed lemon half and the small onions.

8. 8

   Place the potatoes around the chicken.

9. 9

   Pour the lemon juice over the chicken then pour beer or gingerl ale around the chicken.

10. 10

    Sprinkle additional salt over the chicken.

11. 11

    Turn the temperature down to 400 and roast the chicken for one hour. Check on the temperature of the chicken {you want it to reach 165 degrees F}. Baste the chicken with the juices and continue cooking until the temperature reaches 165 degrees F. If you want a golden skin broil for 3-4 minutes.

12. 12

    Remove the chicken from the oven and set on a cutting board. Cover with foil and let sit for 15 minutes.

13. 13

    Serve the chicken with fresh parsley and lemon wedges.