Roast Chicken - cooking recipe

Ingredients

1 (3 to 3 1/2 lb.) frying chicken
20 to 30 garlic cloves (unpeeled)
4 small thin-skinned potatoes, scrubbed and thickly sliced
salt and pepper
1 chicken bouillon cube
1 tsp. cornstarch
2 Tbsp. lemon juice
1/2 c. chicken broth
parsley sprigs

Preparation

Wash chicken and pat dry.
Cut along one side of breast or backbone to butterfly.
Bake at 400\u00b0 for 10 minutes.
At the same time, boil 2 cups water.
Add garlic and boil for 5 minutes. Drain and slip off peels.
Lift out chicken.
Arrange sliced potatoes and garlic cloves in pan.
Set chicken, skin side up, on top.
Sprinkle lightly with salt and pepper.
Bake at 400\u00b0 for about 1 hour or until chicken is tender.