Ingredients

• 1 chicken
• 2 T butter
• 2 onions peeled and sliced
• 1 lemon
• 3-4 cloves garlic
• 4 sprigs fresh thyme
• Potatoes, carrots
• 1 cup chicken stock

Instructions

1. Rinse the chicken inside and out, dry thoroughly.
2. Place sliced onions in rows in a roasting pan to make a bed for the chicken. Onions will flavour the chicken and pan juices that form the base for the gravy. Arrange vegetables around chicken for roasting.
3. Put 4 cloves of garlic, a quartered lemon, fresh or dried thyme inside the chicken's cavity.
4. Place chicken breast side up in the roaster. Spread butter over the skin of the bird and sprinkle with salt and pepper.
5. Roast the chicken at 325-350 degrees for approximately 2 - 2 ½ hours. You can tell it's done when the skin is crisp and golden brown, and the juices should run clear when pricked with a fork.
6. Transfer chicken to a cutting board and let the chicken stand.
7. Keep juices in the pan and cook on the stove for about 1 minute. Add chicken stock, raise heat to high and using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by 1/2 , about 4 minutes. Strain the gravy into a small bowl.
8. Carve the bird and serve with vegetables and gravy on the side.