We tried this recipe: https://www.bonappetit.com/recipe/no-fail-roast-chicken-with-lemon-and-garlic We used ¼ cup melted butter, as directed. Our modifications: first, we added 1 lb fingerling potatoes and 5 shallots (peeled and rough-cut) to the roasting pan along with the half-lemon and garlic bulbs cut crosswise. We drizzled the vegetables with olive oil and lightly seasoned with salt and black pepper. Second, we used paper towels to pat dry the chicken – the outside, the cavity, and the cut, exposed parts of the quarters – in order to maximize crispy skin. Third, we cut a second lemon in half and placed both halves in the cavity. Finally, because we used a larger chicken (5 lb), we increased the cooking time to 70 mins (1 hour 10 mins) and then let it sit for 10 mins before carving. (Jan. 2018)
Cooking Adventures 