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Categories:Viewed: 40 - Published at: 4 years ago
Ingredients
- 1/4 cup olive oil
- 15 garlic cloves
- 1 tablespoon chopped rosemary leaves
- Kosher salt and freshly ground pepper
- One 4-pound chicken
- 3 cups chicken stock or canned low-sodium broth
- 3 tablespoons fresh lemon juice
- 2 pounds red potatoes, halved or quartered if large
- 2 tablespoons snipped chives, for garnish
Method
- Preheat the oven to 375.
- In a large mortar or mini-processor, combine the olive oil, garlic and rosemary with 1 tablespoon of salt and 1 teaspoon of pepper; pound or process to a paste.
- Rub the garlic paste under and over the skin of the chicken in the cavity.
- Set the chicken on a rack in a large flameproof roasting pan and roast for 45 minutes.
- Remove the rack with the chicken and discard the fat from the pan.
- Add the chicken stock and lemon juice to the pan and bring to a boil over moderately high heat, scraping up any browned bits.
- Set the rack with the chicken in the pan.
- Place the potatoes around the chicken and roast for 30 to 40 minutes, basting often, until the juices run clear when a thigh is pierced.
- Transfer the chicken to a carving board and cover it loosely with foil.
- Set the pan over high heat and cook, stirring often, 12 minutes.
- Season with salt and pepper.
- Serve the chicken on a large, warmed platter, surround with the potatoes and sprinkle with the chives.
- Pass the pan juices separately.
