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IBERIAN CHICKEN

Ingredients:

1 (1-1/2 kg) whole MAGNOLIA FRESH CHICKEN
1/2 kg baby potatoes
1 cup garlic cloves

MARINADE:

1 cup garlic cloves, peeled
1 tsp thyme
1 tsp paprika
1/2 tsp sage
1/2 tbsp iodized fine salt
1 tsp pepper
1 cup extra virgin olive oil

Procedure:

  1. Combine marinade ingredients in a Glad freezer bag. Shake to mix. Set aside.
  2. Pat-dry chicken with paper towels then put chicken inside bag with the marinade. Marinate for at least 4 hours.
  3. Preheat oven to 230°C. Put chicken together with marinade in a deep baking dish. Bake for at least 4 hours while occasionally basting the chicken with oil.
  4. In the last hour of baking, put potatoes and garlic around the chicken making sure these are submerged in oil. Continue cooking for another hour.

Makes 8 to 10 servings.

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