Serve : 4
Preparation time: 15 minutes (plus 1 hour refrigerating time)
Baking time: 20 to 35 minutes
Ingredients:
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
- 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:
- In a large bowl, mix up a marinade of garlic, salt, lemon juice, and olive oil.
- Add chicken pieces and stir until they are coated.
- Lightly cover bowl with a cloth and refrigerate overnight.
- Preheat oven to 375°F.
- Place chicken pieces in a roasting pan and discard marinade.
- Roast chicken for 1 hour, uncovered.
- Check often and drizzle olive oil lightly over chicken if it looks dry.
- In a medium bowl, prepare sauce.
- Crush garlic into salt with the back of a spoon.
- Add 1 tbsp. olive oil and beat well.
- When oil has been absorbed, stir in a few drops lemon juice.
- Repeat until about ½ c. oil and 1 tbsp. lemon juice have been used.
- Put garlic mixture in blender.
- 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.)
- Place chicken pieces on a serving platter.
- Serve hot with small dishes of garlic sauce for dipping.
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