1 large whole roasting chicken
1/4 cup assorted chopped herbs, like rosemary, thyme, parsley, etc.
6 cloves garlic
2 medium onions, halved
2 lemons, halved
Salt & pepper to taste
2 lbs potatoes, quartered
Preheat oven to 425 degrees. Rinse chicken well & pat dry. Arrange onion halves in center of a 9×13″ baking dish & place the whole chicken on top of onions. Squeeze lemons over chicken & then place squeezed lemons into chicken
cavity along with the garlic cloves. Drizzle the outside of chicken with oil & season liberally with salt & pepper. Toss potatoes with oil & 1/2 of the herb mixture, place around chicken.
Roast in preheated oven about 1 hour until chicken reaches 150° breast area or 165° in thigh. Remove from oven & let rest 15 mins. Remove potatoes & toss with remaining herb mixture. Carve chicken & serve immediately with seasoned potatoes.