Baked Chicken a la Adela

Pollo al Horno a la Adela

• 1 roasting chicken (4 pounds)
• Juice of 2 lemons
• 6 garlic cloves, mashed
• 4 potatoes
• 3 cups chicken broth (or water)

Rub the chicken inside and out with lemon juice and garlic. Season with salt and pepper. Marinate in the refrigerator for at least several hours. Boil the potatoes and chill.

Pour the broth into a roasting pan and add the chicken, breast side down. Broil 8-10" from heat for 30 minutes. Turn and broil an additional 20 minutes. In the meantime, peel the potatoes and cut in 1/2" slices.

Remove chicken from the pan. If more than 1/4" of liquid, remove some of that as well. Add the potatoes to the pan. Broil the potatoes, at 4-5" from heat, until golden. 

Cut the chicken into quarters and serve with the potatoes and pan juices.

Using the broiler to roast a chicken was a new experience for us, and I was a bit leery about trying, but it seemed to work okay. There was too much liquid left in the pan to crisp the potatoes, so after a few minutes under the broil, we siphoned off most of the drippings. Once they weren't being boiled, the potatoes turned golden. This first time around we used water; next time we'll use chicken broth.

It's quite difficult to find four-pound fryers. Use what's available!