Roast Chicken with Lemon and Onion Roasted Potatoes

I've spent a LOT of time looking through my cookbooks recently, trying to come up with new ideas. Both of these recipes come from a cookbook that was put together for me as part of my bridal shower gift. My Mom and sister enclosed recipe cards in my bridal shower invitations and requested that each guest share some of their favorite recipes. I had two bridal showers and received two separate cookbooks...both filled with countless recipes from my family and friends. This chicken recipe was from one of my Mom's friends from college and it was incredible!!! I couldn't get over how moist and flavorful it was. Whole chickens really do intimidate me, but this is definitely worth making. The potato recipe was given to me by one of my grandmother's close friends and they, too, were delicious! The onion soup mix with the potatoes is a wonderful combination!

Roast Chicken with Lemon

1 whole roasting chicken
Lawry's seasoned salt and pepper
1-2 whole lemons, depending on size

Directions:

Preheat oven to 350 degrees. Wash chicken in cold water and drain/pat dry. Sprinkle inside and outside with salt and pepper (rub into all areas). Soften lemon(s) by rolling, then prick them all over with a fork and place INSIDE chicken. Put chicken on roasting pan, breast down and bake 15 minutes (no basting needed).

Turn chicken breast side up. Bake another 20 minutes, then turn oven temperature up to 400 degrees. Bake another 30-60 minutes, checking for "doneness" on poultry setting of meat thermometer.

Source: Tricia Smith

Onion Roasted Potatoes

1 envelope onion soup mix
2-3 pounds potatoes, peeled and cut in chunks
1/3 cup margarine, melted
garlic powder, to taste

Directions:

Preheat oven to 450 degrees. In large plastic bag, add all ingredients. Close bag securely and mix until potatoes are evenly coated. Empty potatoes into shallow baking or roasting pan. Discard bag.

Bake, stirring occasionally for 40 minutes, or until potatoes are tender and golden brown. Garnish with chopped parsley, if desired.

Source: Shirley F.