Level: Intermediate
Garlic roast chicken with scalloped potatoes
INGREDIENTS
SERVINGS: 4
- 4 whole chicken legs (thigh and drumstick)
- 7 cloves of garlic
- 1 medium onion
- 4 potatoes
- 2 juice of two lemons
- 3 tbsp GOYA Garlic Extra Virgin Flavored Olive Oil
- 1 sprig of fresh parsley
- 1 bay leaf
- 1 tbsp fresh thyme
- 1 tbsp Rosemary
- 1 cup white wine
- 2 cups chicken stock
- salt and pepper to taste
PREPARATION
1
Season the chicken and set aside.
2
Preheat the oven to 356°F.
3
Peel the garlic and chop with the parsley. Peel and finely slice the onion and cut the potatoes into round slices.
4
Place all the ingredients in a bowl except the onion and potatoes along with a good splash of GOYA Garlic, the juice of two lemons, the bay leaf, thyme, rosemary, salt, pepper, a cup of white wine and 1/2 a cup of stock. Mix well.
5
Place the potatoes and onion on the bottom of an oven tray, the chicken legs on top and then add the mix. Roast for 45 minutes
6
Halfway through the cooking time, open the oven and turn the chicken so it turns golden on all sides, and add a little more chicken stock.
7
After 45 minutes, turn off the oven and leave the tray inside for 5 minutes to rest before serving. Transcurridos los 45 minutos, apagamos el horno y dejamos la bandeja 5 minutos dentro para que repose antes de servir.