Recipe - Baked Chicken A La Aleda

1 Chicken, 3.5 lbs
6 cl Garlic; peeled
One half teaspoon Salt
One fourth teaspoon Pepper
3 tablespoon Lemon juice
2 lg Potatoes; peeled, boiled
until just tender and cut
into 1/2" slices

Preheat the oven to broil. Rinse chicken under running water, remove all
visible fat and any pieces of kidney left in the body cavity. Pat dry
inside and out with paper towels. Place the garlic, salt, pepper and lemon
juice in the bowl of miniprocessor and process until smooth or mince the
garlic and mix well with other seasonings. Carefully separate the chicken's
skin form its flesh and rub the garlic mixture between skin and flesh; rub
the inside and out very well. Tie the chicken and place it breastside down
in a roasting pan with 1/2inch water or chicken stock. Turn the oven down
to 400 degrees but leave it on broil. Place the pan in the lowest rack of
the oven. Roast for 50 minutes.

Turn the chicken breast side up and add more liquid if necessary to
maintain One half inch at the bottom of the pan. Continue to roast another 20
minutes or until the breast is well browned. Remove fron the oven, remove
the chicken to a cutting board and cover loosely to keep warm. Adjust the
liquid level in the roasting pan again and add potato slices. Roast for
about 10 minutes or just until potaoes colour slightly. Transfer potatoes
to serving platter, carve chicken and place the pieces on top of the
potatoes.

Nutritional info per serving; 392 cal; 45g pro, 16g carb, 15g fat (36%)

Source: The Columbia Restaurant Spanish Cookbook Miami Herald 11/9/95

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini