Directions:
- Peel the garlic but leave the cloves whole. In a small, heavy saucepan over medium-low heat, combine the garlic cloves with olive oil just to cover. Bring to a gentle simmer and cook the garlic until it is covered with golden dots, about 15 minutes. Watch carefully, as the garlic burns easily. Remove from the heat, let cool and then drain off the oil. Set the oil aside.
- In a blender or in a food processor fitted with the metal blade, combine the garlic cloves, chopped oregano and thyme, hot water and a little of the reserved oil, if desired. Purée to form a coarse paste, scraping down the sides of the blender or bowl as necessary. Transfer to a small bowl. Set aside.
- Preheat an oven to 400 degrees F.
- Using poultry shears or a heavy knife, cut the chickens in half lengthwise. Cut out and discard the backbone. Season the chickens generously with salt and pepper and let stand at room temperature for 10 minutes.
- Rub the garlic paste generously over the chickens, coating all the surfaces. Place the potatoes in an even layer in a roasting pan just large enough to hold the chickens comfortably in a single layer. Top the potatoes with the onions, distributing them evenly, then season with salt and pepper. Drizzle with a bit of the reserved garlic oil; reserve the remaining oil for another use. Lay the chickens, cut sides down, on top of the vegetables and cover the pan with aluminum foil.
- Roast until the chickens begin to brown, 20-30 minutes. Raise the oven temperature to 450 degrees F. Remove the foil and baste the chickens with the accumulated pan juices. Continue to roast, uncovered, until crusty and deep golden brown and the juices run clear when a thigh is pierced, 10-15 minutes longer.
- Transfer the chicken and potatoes to a large platter and garnish with lemon wedges and thyme and oregano sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1328.64 Kcal (5563 kJ) | ||
| Calories from fat | 707.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 78.64g | 121% | |
|---|---|---|---|
| Cholesterol | 470.7mg | 157% | |
| Sodium | 478.49mg | 20% | |
| Potassium | 1799.18mg | 38% | |
| Total Carbs | 49.56g | 17% | |
| Sugars | 10.18g | 41% | |
| Dietary Fiber | 7.66g | 31% | |
| Protein | 99.59g | 199% | |
| Vitamin C | 29.1mg | 48% | |
| Vitamin A | 2mg | 65% | |
| Iron | 7.9mg | 44% | |
| Calcium | 171mg | 17% | |
| Amount Per 100 g | |||
| Calories | 166.76 Kcal (698 kJ) | ||
| Calories from fat | 88.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.87g | 121% | |
|---|---|---|---|
| Cholesterol | 59.08mg | 157% | |
| Sodium | 60.06mg | 20% | |
| Potassium | 225.81mg | 38% | |
| Total Carbs | 6.22g | 17% | |
| Sugars | 1.28g | 41% | |
| Dietary Fiber | 0.96g | 31% | |
| Protein | 12.5g | 199% | |
| Vitamin C | 3.6mg | 48% | |
| Vitamin A | 0.2mg | 65% | |
| Iron | 1mg | 44% | |
| Calcium | 21.5mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Hopkins County Stew
Chicken parts , preferably breast, Unsalted chicken stock and 11 more.. -
Baked French Onion Soup
White onions, thinly sliced, Garlic, finely minced and 11 more.. -
Jerk Pork Tenderloin
Espresso coffee beans, Whole allspice, Mustard seeds and 13 more.. -
Simple Baked Ziti
Ziti pasta, uncooked, Garlic cloves, minced, Olive oil and 7 more..
Also Try
-
-
-
-
Roast Chicken with Potatoes and Onions
Chickens, Fresh rosemary sprigs plus 2 tbsp chopped and 10 more.. -
-
-
Roasted Chicken With Potatoes and Spinach
Yukon gold potatoes, sliced 1/4 inch thick, Spinach and 8 more.. -
Onion Stuffed Roast Chicken With Potatoes
Unsalted butter, softened, Onion, coarsely chopped, Salt and 4 more.. -
Apricot Chicken with Roasted Potato Thins
Skinned and boned chicken breast halves, Salt and 11 more.. -
Roasted Chicken with Potatoes and Shallots
Red potatoes (larger ones cut in half), Shallots, halved and 7 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
