High Heat Garlic Chicken & Fancy Potatoes

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!
Yield 4 servings
Ingredients

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


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.

notes 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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