| 1 | Preheat the oven to broil. |
| 2 | Rinse chicken under running water, remove all visible fat and any pieces of kidney left in the body cavity. |
| 3 | Pat dry inside and out with paper towels. |
| 4 | 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. |
| 5 | 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. |
| 6 | Tie the chicken and place it breast-side down in a roasting pan with ?inch water or chicken stock. |
| 7 | Turn the oven down to 400 degrees but leave it on broil. |
| 8 | Place the pan in the lowest rack of the oven. |
| 9 | Roast for 50 minutes. |
| 10 | Turn the chicken breast side up and add more liquid if necessary to maintain ?inch at the bottom of the pan. |
| 11 | Continue to roast another 20 minutes or until the breast is well browned. |
| 12 | Remove fron the oven, remove the chicken to a cutting board and cover loosely to keep warm. |
| 13 | Adjust the liquid level in the roasting pan again and add potato slices. |
| 14 | Roast for about 10 minutes or just until potaoes colour slightly. |
| 15 | Transfer potatoes to serving platter, carve chicken and place the pieces on top of the potatoes. |
| 16 | Nutritional info per serving; 392 cal; 45g pro, 16g carb, 15g fat (36%) |
