My Mom's "old-faithful" Roast Chicken

I've been making this with my mom, since I was a little kid...I always do at least 2 chicken at the same time Put a tablespoon or 2 of oil in the roasting dish. Cut ends off the lemon, and cut it into 4 pieces, and stick it inside the chicken, with the insides of the lemon rubbing up against the meat...it's OK if the lemons sticks out of the chicken a little bit. Stick the garlic in there, too, then stick in the herbs...if you think there's no room, its OK to reallly cram in there.

We never bother with "fussy" tieing up for the chicken, we just tuck under the wings, and tie together the leg ends. Then, you roll the chicken all over, in the oil, and then rub the chicken all over, with a lot of salt, and pepper to your taste. I bet, if you have a favourite "dry rub" seasoning, it would be really good here.

So that's it... Pour a little water in the pan, to stop "scorching", then put it some pieces of potatoes and onion,. Bake at 325 for about 1 1/2 hrs - 2 hrs, for a small chicken, until done.

This makes a really tasty gravy, because of all the herb flavor, but ...don't ask me how to make it!

My good friend, Flora, roasts her chickens at a higher tempertere, I think she said, 425,... she said it comes out really nice, and crispy, but you have to make some cuts, across the thigh, so that they will cook in time, with the top meat... I have never tried it, yet As far as pleasing the kids goes, my daughters can be a bit "pickey" eaters, they don't like it if thier chicken "resembles" chicken,...but they like the leftovers in their sandwiches...my oldest son is a real "meat n potatoes man", so he really likes this chicken.