Rinse chicken, pat completely dry, and set aside

In a shallow ceramic baking dish, combine fingerling potatoes, one clove of garlic, 1 tbs of thyme, 2 tbs of olive oil, and the slices of one lemon. Toss and set aside

To assemble chicken, place onion, garlic clove, and a sprinkle of salt/pepper in the cavity of the chicken.

Separately work to combine 2 tablespoons of butter with lemon zest, 1 tbs of thyme, one clove of garlic, salt/pepper. Carefully, work your hand under the skin of the bird and rub the butter mixture on the meat of the breast.

Truss the bird with the twine so that it's legs are pulled tightly into the body. Once the bird is stuffed, has been rubbed with butter under the skin, and has been trussed, place the bird on top of the potatoes.

Drizzle the bird with olive oil, sprinkle salt and pepper over the entire bird. cover with lemon zest, additional garlic, thyme and pads of butter. Arrange a few of the lemon slices on top of the bird.

Place in a 425 degree oven. After 30 minutes, reduce the heat to 375. Continue to cook the bird for another bird, or until the internal temperature reaches 165.

Check the bird continually throughout cooking process, cover any areas the are becoming too brown with foil.

Once the bird has reached 165 degrees, remove from the oven, let rest for 20 minutes.