Iberian Chicken


1 (1-1/2 kg) whole MAGNOLIA FRESH CHICKEN

1/2 kg baby potatoes

1 cup garlic cloves


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


<[if !supportLists]>1.      <[endif]>Combine marinade ingredients in a Glad freezer bag. Shake to mix. Set aside.

<[if !supportLists]>2.      <[endif]>Pat-dry chicken with paper towels then put chicken inside bag with the marinade. Marinate for at least 4 hours.

<[if !supportLists]>3.      <[endif]>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.

<[if !supportLists]>4.      <[endif]>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 8-10 servings.

What is your preferred part of a chicken?