Roast Chicken

• 1 (3 -3 1/2 lb) frying chickens
• 20 -30 garlic cloves, unpeeled
• 4 small potatoes, thickly sliced
• 1 chicken bouillon cube
• 1 teaspoon cornstarch
• 2 tablespoons lemon juice
• 12 cup chicken broth or 12 cup dry white wine

1. Preheat oven to 400F.
2. Wash and pat dry chicken, Cut cut alongone side of breast or backbone to butterfly.
3. Set chicken cut side up in a 9 inch square baking pan.
4. Bake in preheated oven for 10 minutes.
5. While the chicken is cooking boil 2 cups water, add garlic and boil 5 minutes.
6. drain and slip off peels.
7. Lift out chicken, arrange garlic and sliced potatoes in pan, set chicken skin side up on top of that,sprinkle lightly with salt and pepper.
8. place back into oven and bake 1 hour or until juices from chicken run clear.
9. Drain juices into small pan, cover chicken and keep hot.
10. Stir bouillon cube and sornstarch into lemon juice to dissolve, Add this to the drippings alnog with the chicken broth or wine, stir over medium high heat for 3 minutes or until sauce boils and thickens.
11. arrange chicken and potatoes onto a platter scatter garlic over top and spoon on lemon sauce.serve dich with lemon sauce alongside.

frying chickens, garlic, potatoes, chicken, cornstarch, lemon juice, chicken broth

Taken from www.food.com/recipe/roast-chicken-193242 (may not work)