Roasted Chicken and Potatoes

Ingredients
3 pound roasting chicken
1/2 lemon
Parsley sprigs or celery tops
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon thyme
1/4 teaspoon pepper
1-3/4 cup hot chicken broth divided
8 small new potatoes
2 tablespoons flour
1/2 cup half and half

Directions
Rub chicken inside and out with lemons then stuff cavity with parsley then truss.
In Dutch oven brown butter then add chicken and brown well on all sides.
Season with salt, thyme and pepper.
Add 3/4 cup broth then cover and simmer for 1 hour.
Add potatoes then cover and simmer until tender about 20 minutes.
Remove chicken and carve in serving pieces.
Discard bones and parsley.
Arrange chicken on heated platter with potatoes and keep warm.
Skim excess fat from pan drippings and blend in flour then cook and stir until bubbly and light brown.
Gradually stir in remaining 1 cup broth and milk.
Cook and stir until thickened and smooth then simmer a few minutes.
Spoon some gravy on chicken and pass remaining gravy.