<http://schema.org/recipeInstructions>
" Heat oven to 400\u00BAF. Line a large roasting pan with nonstick foil. Grate zest from lemons to make 1 Tbsp. Cut 1 lemon in quarters. Mix butter, garlic, lemon zest, marjoram, thyme and pepper in a small bowl. Gently slide fingers under breast and as much of leg as possible to loosen skin from meat. Spread about 3 Tbsp butter mixture under skin; spread remaining over skin. Put cut-up lemon in body cavity. Tie chicken legs together. Place in roasting pan. Roast 1 hour, covering chicken loosely with a foil tent after 20 minutes to prevent over-browning. Remove roasting pan from oven, arrange potatoes around chicken and stir to coat with drippings. Roast 30 minutes longer, or until potatoes are tender and a meat thermometer inserted in thickest part of thigh, not touching bone, registers 170\u00BAF. Remove chicken to a cutting board or serving platter. Let rest 10 minutes before carving. If desired, while chicken rests, return potatoes to oven to brown further."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a10061/perfect-roast-chicken-potatoes-121183/>