Bake Lemon Garlic Chicken

Ingredients: 

1 whole chicken (3lb---clean and wash and pat dry---set aside) 

1 Tablespoon Hidden Valley dried Ranch dressing 

1 Tablespoon garlic powder

1 Tableapoon onion powder 

1 Tablespoon Tony Chachere's

1 teaspoon crack black pepper 

(In a medium size bowl...mix all the seasoning together) 

1 stick butter 

***To make the skin really crispy lather the butter all over the chicken then sprinkle the seasoning all over the chicken. 

Stuff with 1 lemon (sliced in half...and take out any seeds) 

1 small onion 

4 cloves garlic 

**4 medium size potato (cut into 4) and lay on bottom of the baking pan. 

Lay the chicken on top of the potato. 

Garnish: 

chopped parsley

sliced lemon 

Baking Direction: 

Preheat oven to 400 

Cover the chicken for 45 minutes...then uncover and bast with the drippings then bake for another 45 minutes. 

Last few seconds...broil so the skin can get a nice crispy golden color. Keep a close eye...because you don't want to burn the chicken. 

Let your chicken rest for about 10-15 minutes before you serve. 

***depending on your oven you might have to bake longer

Serve with rice pilaf and potato