1 Whole Chicken (4-5lbs)
3 small whole Garlic, sliced in half
1 Tablespoon Bacon Grease, melted
2 Tablespoons Butter, melted
1 teaspoon Lemon Juice
1 Vidalia Onion, sliced
4 small Potatoes
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
Prepare the vegetables if using them.
Slice the garlic bulbs in half.
Place bacon grease and butter in a small bowl.
Microwave the butter and bacon grease, in 10 second intervals, until melted. Stir to combine.
Line a roasting pan with aluminum foil.
Separate onion slices into rings and cover the bottom of the pan with the rings.
Place chicken in center of pan. Pat dry with paper towels.
Remove any giblets that might be inside the cavity or neck of the chicken. Save for later.
Place the garlic halves inside the chicken.
Gently lift skin from meat of chicken.
Spoon some of the butter mixture under the skin of the chicken.
Tie the legs of the chicken together.
Tuck the wings under the body of the chicken.
Brush the remaining butter over the outside of the chicken.
Add black pepper.
Spread vegetables around outer edges of pan.
Place in pre-heated oven at 375F degrees.
After 45 minutes, baste the chicken with pan juices about every 15 minutes until done.
Roast chicken for about 90 minutes total, or until internal temp reaches 165F degrees.
Insert digital thermometer into thickest part of chicken thigh and breast to test for doneness.
Remove chicken from oven when done.
Let rest 15-20 minutes before carving.