I took a picture when I finished making this, but it looked bad, so I skipped the photo. I have no idea how people photograph food to make it look good. Everyone loved this meal (even the kids), I used a little less garlic (3 cloves) than the recipe called for; this is from the Apples for Jam cookbook:
1 chicken (about 3 1/2 pounds)
6 cloves of garlic (peeled but left whole)
10 Thyme springs
3 Bay leaves (fresh if possible)
6 or 7 potatoes peeled and cut into chunks
juice of 2 lemons
4 1/2 tablespoons butter softened
1 cup of water plus 4 to 6 tablespoons
4 tablespoons heavy whipping cream
Preheat the oven to 400. Wipe the chicken with paper towels and put breast side down in a large roasting pan. Put a little salt, a garlic clove, 3 of the thyme sprigs, and 1 of the bay leaves in the cavity of the chicken. Place the potatoes and remaining garlic around and pour the lemon juice over the top. Rub the skin of the chicken with some of the butter and dot the rest over the potatoes. Bury the remaining thyme springs under the potatoes, then sprinkle salt over the potatoes and chicken. Pour 1 cup of water around the edge of the pan. The recipe did not say what to do with the remaining bay leaves, so I assumed they should be placed in the potatoes near the chicken.
Roast for about 1 hour or until the chicken is golden, then turn it over and shuffle the potatoes around. Spoon the pan juices over the top of the chicken and potatoes and sprinkle some salt over the top of the chicken. Roast for about 30 minutes, shuffling the potatoes around halfway through without breaking them apart, or until the chicken is deep golden and crispy and the juices run clear. Transfer the chicken and potatoes to a serving platter and keep warm.
Put the roasting pan of cooking juices over medium heat on the stove top. Using a wooden spoon, scrape up all the golden bits form the sides and bottom of the pan. If there isn't enough liquid, add 4 to 6 tablespoons of water. Bring to a boil and cook until slightly thickened. Stir the cream through and let it all bubble up, whisking so it all comes together as one. Pour over the chicken on the platter and serve immediately. If you do not have a roasting pan that can be placed on the stove top, you can scrap the pan juices into a small sauce pot.
So far I have liked all the recipes I have tried in this cookbook; most are what I would categorize as comfort food, which appeals to the kids. It's frustrating to spend time making something, only to have the kids look at it an declare it "yucky."