Baked Chicken A La Aleda

INGREDIENTS

INSTRUCTIONS

Preheat the oven to broil.  Rinse chicken under running water, remove
all visible fat and any pieces of kidney left in the body cavity. Pat
dry inside and out with paper towels. 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.  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. Tie the
chicken and place it breast-side down in a roasting pan  with 1/2-inch
water or chicken stock. Turn the oven down to 400  degrees but leave it
on broil. Place the pan in the lowest rack of  the oven. Roast for 50
minutes.  Turn the chicken breast side up and add more liquid if
necessary to  maintain 1/2 inch at the bottom of the pan. Continue to
roast another  20 minutes or until the breast is well browned. Remove
fron the oven,  remove the chicken to a cutting board and cover loosely
to keep warm.  Adjust the liquid level in the roasting pan again and
add potato  slices. Roast for about 10 minutes or just until potaoes
colour  slightly. Transfer potatoes to serving platter, carve chicken
and  place the pieces on top of the potatoes.  Nutritional info per
serving; 392 cal; 45g pro, 16g carb, 15g fat  (36%)  Source: The
Columbia Restaurant Spanish Cookbook Miami Herald 11/9/95  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Pro-Choice: Everyone should choose Eternal Life!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 114
Calories From Fat: 13
Total Fat: 1.3g
Cholesterol: 0mg
Sodium: 938.8mg
Potassium: 599.3mg
Carbohydrates: 19.2g
Fiber: 2.2g
Sugar: 1.7g
Protein: 6.4g