Roast Chicken and Chicken Dripping Potatoes by Michael Ligier

Instructions

1. Rub the exterior of the chicken with olive oil and season liberally with salt and pepper, also rub some salt on the inside of the chicken as well.
2. Take half of the garlic and spread it on the inside of the chicken along with placing 4 springs of thyme on the inside as well.
3. Take 2 more sprigs of thyme and put them underneath the skin of the chicken (it’s easiest to loosen up the skin on the thickest part of the thigh).
4. Place the sliced onions, remaining garlic, thyme, and potatoes on a sheet tray and place the whole chicken on a wire rack so it sits on top of the other ingredients.
5. Roast at 225°F for 3 hours, then turn the heat up to 500°F for 10 minutes to crisp up the skin.
6. Remove the chicken to rest, then broil the potatoes and onions on the sheet tray for about 5 minutes to finish cooking and enjoy.
7. Serving size: 1/8th of recipe (includes half light meat, half dark meat, and some skin per serving)