| High Heat Garlic Chicken & Fancy Potatoes
American
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| Your kitchen will smell heavenly as the garlic and chicken cook, and your guests will think you are a wizard to produce such fancy-looking potatoes! |
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| Ingredients |
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1 chicken, 4-pounds
12 large cloves garlic, unpeeled and left whole
1/3 cup olive oil
salt and freshly ground pepper
3 small baking potatoes (about 5 ounces each), unpeeled
6 sprigs of large leaf Italian parsley
special equipment: 12-inch cast-iron skillet
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Steps
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| 1 | Preheat convection oven to 375°F (or set conventional oven to 400°F) |
| | 2 | Place garlic cloves in a small bowl and pour olive oil over. Set aside. |
| | 3 | Sprinkle backside of chicken with salt and pepper. |
| | 4 | Cut potatoes in half lengthwise. Place a parsley sprig on cut side of each potato half and press to adhere. |
| | 5 | Place skillet over medium-high heat, and add a few tablespoons of olive oil from the bowl. When oil is hot, place chicken, backside down, in pan. Turn off heat. |
| | 6 | Place potatoes cut side down, around the chicken in the hot oil. Pour remaining oil and garlic over chicken and potatoes. Use a brush, if necessary, to coat everything with the oil. Generously salt and pepper the chicken and potatoes. |
| | 7 | Put pan in the center of oven and roast for 1 hour, or until juices run clear. |
| | 8 | If little or no juice renders, then make a Simple Pan Sauce for Poultry. |
| | 9 | Remove from oven and turn potatoes parsley side up. Serve straight from pan, dressing each serving with a bit of the pan juices. Give each guest a clove or two of roasted garlic, delicious squeezed onto the chicken and potatoes. |
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| Yield |
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original recipe yield: 4-6 servings
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| Notes
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NOTE On Equipment: A cast iron skillet is suggested, however, any pan that can go from stovetop flame to oven and is large enough to hold whole chicken will work.
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