We tried this Pioneer Woman recipe: http://thepioneerwoman.com/cooking/roast-chicken/ For the butter mixture, we increased the zest from 2 lemons to 3 lemons. We also reduced the amount of butter by 1 Tbsp. We skipped the foil (for prep) and added 3 Yukon potatoes and 6 small Korean sweet potatoes, skin-on and cut into 3-inch chunks, to the roasting pan. We also added 2 shallots, each rough cut along the grain in ½ inch slices. We coated the potato chunks and shallots with olive oil, any remaining lemon juice, salt, and black pepper, and we tossed two squeezed lemon halves into the pan since they wouldn’t fit in the chicken cavity (like the other four lemon halves and rosemary sprigs did). We also trussed the chicken with string, placing the chicken breast side up. We roasted our 5 lb bird at 425 until juices ran clear (nearly 2 hours). (Apr. 2017)
Cooking Adventures 