Roast Chicken, Potatoes and Garlic 1977 Recipe

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Ingredients:

Serving

4 lbs roasting chickens
1/4 cup chopped fresh thyme ( amount is optional)
1 large onion, cut into chunks
5 medium red potatoes, sliced 3/4 inches
8 garlic cloves, skins left on
1/2 cup butter
1 cup chicken stock
1/2 lemon , seeds removed

Directions:

Preheat oven 425 degrees F.
Clean and wash and dry chicken.
Place hand between the skin and breast and rub under with the thyme.
Place more thyme inside the cavity.
Place chopped onions, potaotes, and garlic around the bottom of chicken in roasting pan.
Heat the chicken stock and butter together and then pour over the chicken and vegies.
Squeeze the lemon over the chicken and then throw it into the cavity also.
Sprinkle all with salt and pepper.
Roast 30 minutes.
Turn chicken, now backside up, baste with juices in pan.
Roast for another 30 minutes, basting every now and then.
Potatoes should be tender, and chicken therm should read 180 degrees.
Allow chicken to rest ten minutes after removing from oven tented.
Serve chicken with vegies and pan juices.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1015.83 Kcal (4253 kJ)
Calories from fat	417.3 Kcal
		% Daily Value*
Total Fat	46.37g	71%
Cholesterol	1133.07mg	378%
Sodium	488.92mg	20%
Potassium	2414.12mg	51%
Total Carbs	56.12g	19%
Sugars	5.64g	23%
Dietary Fiber	6.75g	27%
Protein	89.99g	180%
Vitamin C	95.1mg	158%
Vitamin A	13.9mg	463%
Iron	25.9mg	144%
Calcium	111.7mg	11%

Amount Per 100 g
Calories	117.95 Kcal (494 kJ)
Calories from fat	48.45 Kcal
		% Daily Value*
Total Fat	5.38g	71%
Cholesterol	131.56mg	378%
Sodium	56.77mg	20%
Potassium	280.3mg	51%
Total Carbs	6.52g	19%
Sugars	0.65g	23%
Dietary Fiber	0.78g	27%
Protein	10.45g	180%
Vitamin C	11mg	158%
Vitamin A	1.6mg	463%
Iron	3mg	144%
Calcium	13mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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