1 large whole chicken roasting chicken
6 cloves garlic
2 medium onions, halved
2 lemons, halved
2 lbs potatoes ,quartered
1/4 cup assorted chopped herbs (rosemary, thyme, parsley)
salt and pepper to taste
Preheat oven to 425 degrees. Rinse chicken well and pat dry.
Arrange halved onions in center of 9 X 13 inch baking dish. Place chicken on top of onions. Squeeze lemons over the chicken, then place lemons in chicken cavity. Place garlic in cavity. Drizzle chicken with olive oil and season liberally with salt and cracked black pepper.
Toss potatoes with olive oil, half the chopped herbs and season with salt and pepper. Place in roasting baking dish around chicken.
Roast until temperature taken in the thickest part of breast registers 150 degrees and thighs registers at least 165°F, about an hour. Remove from oven and allow chicken to rest for 15 minutes. Remove potatoes and toss with remaining chopped herbs. Carve chicken and serve immediately.
A memorial fund has been created for a Grand Chute firefighter killed in a weekend car crash.
Appleton police executed a search warrant Thursday in connection with a fatal nightclub shooting.
Capital Credit Union is offering to match donations made to Salvation Army red kettles in the Fox Valley on Friday.
With just two weeks until Christmas, the Postal Service says it's heading into its busiest times. But are folks still sending letters of holiday cheer?
The cold weather this week has people thinking of the area's homeless population.
The large downtown fire in Ripon Wednesday is having a widespread effect.