Roasted Lemon Chicken
|Whole chicken||3 Pound (1 Whole Bird)|
|Olive oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), pressed (Use Large Clove 5 Gram)|
|Lemon/Reserve peel||1 , juiced|
|Grated nutmeg||1⁄2 Teaspoon|
|Potatoes||2 , quartered lengthwise|
Rinse chicken; pat dry.
In a heavy iron frying pan, heat oil and butter over medium heat until foamy.
Add garlic, lemon juice, a 1 x 2 inch slice of lemon peel, and nutmeg.
Add chicken to pan, breast side up, and brush lavishly with basting mixture.
Put in 350 degree oven to bake.
As soon as you put chicken in oven, put potatoes into lightly salted water; parboil for 10 minutes.
Drain, dip cut sides in chicken's pan juices, then set them around the chicken.
Baste chicken again, return pan to oven, and bake for 30 to 40 minutes.
Baste both chicken and potatoes again at least once while baking.