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OVEN BAKED CHICKEN WITH POTATOES

for 4: 1 whole chicken



a lemon 2 tablespoons extra virgin olive oil to roast aromas
(sage, rosemary, thyme)

8 medium potatoes salt, pepper

Wash the chicken, eliminate any remaining feathers.
In a bowl, with fork, beat the lemon juice with olive oil.
There must be a smooth sauce.
Add a handful of salt, a generous intake of black pepper and spices to roast shredded.
I use a bottle, the aromas containing finely Crushed, I buy at the supermarket.
In this way the flavors are always available, perfectly measured, and mixed together.
With a silicone brush to brush well around the chicken with lemon sauce, and lay in an ovenproof dish.
Preheat oven to warm it up to 220 degrees.
Meanwhile, peel and cut potatoes into cubes.
Arrange the potatoes all around the chicken, and season with salt, pepper and spices.
Bake for about 1 hour, until the chicken skin does not form a crust crisp.
For optimum cooking chicken, check with a fork, the meat comes off bones easily.
really the only way the chicken is cooked Dot!
Serve hot, with potatoes.

And do not even think of throwing away the sauce, was on the bottom of the pan! Since
lemon-based, it is little taste of fat because the amount of oil is minimal, in proportion to the whole chicken.

Basically, the chicken is cooked driving out its fat, but if you have the foresight to NOT add the butter in the sauce, this delicious sauce with lemon, you can flavor the rice ....
Sprinkle with a generous handful of grated parmesan cheese, and serve hot.

first and second course, good, cheap and hearty!