Djaj Biltoom (Garlic Chicken)

Serve : 4
Preparation time: 15 minutes (plus 1 hour refrigerating time)
Baking time: 20 to 35 minutes

Ingredients:

• 4 cloves garlic, peeled and finely chopped 
• 1 tsp. salt 
• juice of 1 lemon (about 3 tbsp.) 
• ¼ cup olive oil 
• 2 to 2½ lb. chicken pieces 

Sauce: 

• 1 whole head garlic, cloves separated and peeled 
• 1 tsp. salt 
• 1 cup olive oil 
• 2 tbsp. lemon juice 
• 1 potato, peeled and boiled

Direction:

1. In a large bowl, mix up a marinade of garlic, salt, lemon juice, and olive oil. 
2. Add chicken pieces and stir until they are coated. 
3. Lightly cover bowl with a cloth and refrigerate overnight. 
4. Preheat oven to 375°F. 
5. Place chicken pieces in a roasting pan and discard marinade. 
6. Roast chicken for 1 hour, uncovered. 
7. Check often and drizzle olive oil lightly over chicken if it looks dry. 
8. In a medium bowl, prepare sauce. 
9. Crush garlic into salt with the back of a spoon. 
10. Add 1 tbsp. olive oil and beat well. 
11. When oil has been absorbed, stir in a few drops lemon juice. 
12. Repeat until about ½ c. oil and 1 tbsp. lemon juice have been used. 
13. Put garlic mixture in blender.
14. Add remaining oil, lemon juice, and potato. Blend until mixture looks shiny and smooth. (If you don’t have a blender, mash the potato, add to remaining ingredients, and beat well with a wire whisk.) 
15. Place chicken pieces on a serving platter. 
16. Serve hot with small dishes of garlic sauce for dipping.