Created by KittenCal on September 15, 2011
Step 1: Preheat oven to 375 degrees F (set oven rack to bottom position).
Step 2: Grease a roasting pan (use a pan large enough to hold the chicken halves and potatoes).
Step 3: Sprinkle the sliced onions in the pan. Then over the onions, place the chicken pieces skin-side facing down, the potatoes and whole garlic cloves, then drizzle olive oil over the top of chicken and potatoes, then season well with salt and pepper. Turn the chicken to face skin-side facing up, and repeat with salt, pepper and oil.
Step 4: Squeeze the juice from the lemon halves all over everything, then nuzzle the yellow skins in between the potatoes and chicken, then drizzle more olive oil over everything.
Step 5: Drizzle the broth all over in the pan but do NOT drizzle on top of the chicken or potatoes).
Step 6: Roast uncovered for about 1 1/4 to 1 1/2 hours or until the chicken is tender and cooked through. Check about halfway through cooking, if you see the broth has cooked down to almost nothing then drizzle about 1/2 cup more into the sides of the pan, also about halfway through cooking time, you may want to baste with pan juices.
Step 7: Serve the chicken with pan juices.