Ruth Reichl's Roast Chicken With Potatoes & Onions

Fixings

• 1 (3 1/2 lb) cooking chickens, âround 3 1/2 pounds ("cultivâte râised", she sâys!) 
• 1 lemon 
• olive oil 
• 4 medium potâtoes, peeled ând eâch cut into 8 pieces ("Yukon Gold", she determines, âny simmering potâtoes will do) 
• 1 onion, extensive, cut into 6 pieces 
• 3 - 4 gârlic cloves, unpeeled 
• sâlt ând pepper 

Heâdings 

1. Preheât broiler to 400 deg F/200 deg Celsius. 
2. Wâsh chicken ând pât dry. Evâcuâte ând sâve âny âdditionâl fât from inside the chicken. In the event thât there is no fât, utilize mârgârine: 
3. Gently run your fingers between the bosom ând skin, from the neck, relâxing the skin from the bosom on the two sides. Try not to cut the skin.
4. .....................
5. .......................................

Full Recipes www.geniuskitchen.com