Yield > 4
Servings
Keys : Meats Poultry Spanish Spain European Mediterranean
Ingredients :
1 x Chicken, 3.5 lbs
6 cl Garlic, peeled
1/2 tsp Salt
1/4 tsp Pepper
3 tbl Lemon juice
2 lrg Potatoes, peeled, boiled until
just tender and cut into 1/2"
slices
Method :
• Preheat the oven to broil. Rinse chicken under running
water, remove all visible fat and any pieces of kidney left in
the body cavity. Pat dry inside and out with paper towels.
Place the garlic, salt, pepper and lemon juice in the bowl of
mini-processor and process until smooth or mince the garlic
and mix well with other seasonings. Carefully separate the
chicken's skin form its flesh and rub the garlic mixture between
skin and flesh; rub the inside and out very well. Tie the chicken
and place it breast-side down in a roasting pan with 1/2-inch
water or chicken stock. Turn the oven down to 400 degrees
but leave it on broil. Place the pan in the lowest rack of the
oven. Roast for 50 minutes.
• Turn the chicken breast side up and add more liquid if
necessary to maintain 1/2 inch at the bottom of the pan.
Continue to roast another 20 minutes or until the breast is well
browned. Remove fron the oven, remove the chicken to a
cutting board and cover loosely to keep warm. Adjust the liquid
level in the roasting pan again and add potato slices. Roast for
about 10 minutes or just until potaoes colour slightly. Transfer
potatoes to serving platter, carve chicken and place the pieces
on top of the potatoes.
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