A delicious recipe I got out of the Your Family Magazine many years ago when I was still in my late 20's. Enjoy!
1.5 kg chicken (whole), trimmed
4 sprigs rosemary, fresh or to taste
6 garlic cloves
Salt to taste
5 ml black peppercorns (freshly ground) or to taste
1 lemon, large
15 ml olive oil
6 medium potatoes, quartered
4 onions, quartered
200 ml water
Wash chicken thoroughly inside and out. Dry with absorbent paper. Carefully, working lightly, lift the skin over the chicken breast and slip rosemary and slices of whole garlic cloves under the skin. Pat the chicken with crushed garlic and rub with salt and pepper. Using a fork, prick lemon thoroughly and place it inside chicken. Pat chicken with olive oil. Arrange quartered onions and potatoes in a roasting pan. Sprinkle with a little extra salt, pepper and fresh rosemary sprigs. Add water. Place chicken on a rack over potatoes and onions and roast at 180 C (350 F) for 1 hour or longer or until tender, turning once. You may need to add just a sprinkling water every now and then when need be. When chicken has completed cooking, potatoes should be nice, golden brown and crisp. I usually find this is not exactly so - So if not, you may roll in some sifted cake flour and roast in preheated hot oil 160 - 180 C. However, I prefer them as they are, as they have a lovely flavour to them. Serve with a Greek salad and don't forget the black peppercorn flavoured feta! - Enjoy!