Garlic and Lemon Roasted Chicken!
4-lb. roasting chicken
1 lemon, halved
1/2 t. salt
1/2 t. pepper
1/2 t. dried parsley
7 cloves garlic, divided
1/4 c. butter, softened and divided
3 T. water
1 lb. potatoes, peeled and cubed
2 c. baby carrots
Place chicken in a lightly greased 13"x9" roasting pan. Squeeze lemon over chicken; place lemon halves inside the chicken. Sprinkle salt, pepper and parsley over chicken inside and out. Press one to 2 cloves garlic through a garlic press; rub over chicken. Halve remaining cloves garlic and stuff inside chicken. Rub one tablespoon butter over chicken; place remaining butter inside chicken. Pour water into pan. Cover tightly with aluminum foil, making sure foil doesn't touch top of chicken. Bake at 375 degrees for 20 minutes. Add potatoes and carrots to pan; cover again. Bake for an additional 40 minutes to one hour, until juices run clear, basting occasionally with pan juices. Serves 4 to 6.