Roast Chicken
Roast Chicken is an moderately easy dinner. Made with 1 (3 to 3 1/2 lb.) frying chicken, 20 to 30 garlic cloves (unpeeled), 4 small thin-skinned potatoes, scrubbed and thickly sliced, salt and pepper and 1 chicken bouillon cube, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
🔗 Recipe adapted from RecipeNLG-Full
Wash chicken and pat dry.
Cut along one side of breast or backbone to butterfly.
Bake at 400° for 10 minutes.
At the same time, boil 2 cups water.
Add garlic and boil for 5 minutes. Drain and slip off peels.
Lift out chicken.
Arrange sliced potatoes and garlic cloves in pan.
Set chicken, skin side up, on top.
Sprinkle lightly with salt and pepper.
Bake at 400° for about 1 hour or until chicken is tender.
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