Roast Chicken

Total Time: 1 hr 50 mins Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 1 (3 -3 1/2 lb) frying chickens
• 20 -30 garlic cloves, unpeeled
• 4 small potatoes, thickly sliced
• 1 chicken bouillon cube
• 1 teaspoon cornstarch
• 2 tablespoons lemon juice
• 1/2 cup chicken broth or 1/2 cup dry wine

Recipe

• 1 preheat oven to 400°f.
• 2 wash and pat dry chicken, cut cut alongone side of breast or backbone to butterfly.
• 3 set chicken cut side up in a 9 inch square baking pan.
• 4 bake in preheated oven for 10 minutes.
• 5 while the chicken is cooking boil 2 cups water, add garlic and boil 5 minutes. drain and slip off peels.
• 6 lift out chicken, arrange garlic and sliced potatoes in pan, set chicken skin side up on top of that,sprinkle lightly with salt and pepper.
• 7 place back into oven and bake 1 hour or until juices from chicken run clear.
• 8 drain juices into small pan, cover chicken and keep hot.
• 9 stir bouillon cube and sornstarch into lemon juice to dissolve, add this to the drippings alnog with the chicken broth or wine, stir over medium high heat for 3 minutes or until sauce boils and thickens.
• 10 arrange chicken and potatoes onto a platter scatter garlic over top and spoon on lemon sauce.serve dich with lemon sauce alongside.