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Ingredientes
- 1 x Chicken, 3.5 lbs
- 6 cl Garlic, peeled
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 3 Tbsp. Lemon juice
- 2 lrg Potatoes, peeled, boiled till just tender and cut into 1/2" slices
Direcciones
- Preheat the oven to broil. Rinse chicken under running water, remove all visible fat and any pcs 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 till smooth or possibly mince the garlic and mix well with other seasonings. Carefully separate the chicken's skin form its flesh and rub the garlic mix 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 possibly 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 min.
- Turn the chicken breast side up and add in more liquid if necessary to maintain 1/2 inch at the bottom of the pan. Continue to roast another 20 min or possibly till the breast is well browned. Remove fron the oven, remove the chicken to a cutting board and cover loosely to keep hot. Adjust the liquid level in the roasting pan again and add in potato slices. Roast for about 10 min or possibly just till potaoes colour slightly. Transfer potatoes to serving platter, carve chicken and place the pcs on top of the potatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 462g | |
| Recipe makes 4 servings | |
| Calories 779 | |
| Calories from Fat 420 | 54% |
| Total Fat 46.59g | 58% |
| Saturated Fat 13.34g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 516mg | 22% |
| Potassium 1197mg | 34% |
| Total Carbs 26.54g | 7% |
| Dietary Fiber 3.2g | 11% |
| Sugars 1.39g | 1% |
| Protein 60.46g | 97% |
