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Baked Chicken a la Aleda

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Meat Poultry


  • 1 Chicken, 3.5 lbs
  • 6 cl Garlic; peeled
  • 1/2 ts Salt
  • 1/4 ts Pepper
  • 3 tb Lemon juice
  • 2 lg Potatoes; peeled, boiled until just tender and cut into 1/2" slices


Preheat the oven to broil. Rinse chicken under running water, remove all visible fat and any pieces of kidney left in the body cavity. Pat dry inside and out with paper towels. Place the garlic, salt, pepper and lemon juice in the bowl of mini-processor and process until smooth or mince the garlic and mix well with other seasonings. Carefully separate the chicken's skin form its flesh and rub the garlic mixture between skin and flesh; rub the inside and out very well. Tie the chicken and place it breast-side down in a roasting pan with 1/2-inch water or chicken stock. Turn the oven down to 400 degrees but leave it on broil. Place the pan in the lowest rack of the oven. Roast for 50 minutes.
Turn the chicken breast side up and add more liquid if necessary to maintain 1/2 inch at the bottom of the pan. Continue to roast another 20 minutes or until the breast is well browned. Remove fron the oven, remove the chicken to a cutting board and cover loosely to keep warm. Adjust the liquid level in the roasting pan again and add potato slices. Roast for about 10 minutes or just until potaoes colour slightly. Transfer potatoes to serving platter, carve chicken and place the pieces on top of the potatoes.
Nutritional info per serving; 392 cal; 45g pro, 16g carb, 15g fat (36%)
Source: The Columbia Restaurant Spanish Cookbook Miami Herald 11/9/95
From Gemini's MASSIVE MealMaster collection at