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1
Preheat the oven to 325 degrees.
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2
Put a large pot of lightly salted water on to boil.
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3
On another burner, place a large ovenproof casserole over medium heat with 1/2 cup of olive oil.
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4
Truss the chicken and season it all over with salt and freshly ground black pepper.
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5
When the oil is hot, gently slide the chicken, breast-down, into the casserole.
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6
Brown the chicken carefully on all sides.
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7
You will need to move the chicken around every two to three minutes so that the skin doesn't stick.
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8
The entire procedure will take about 20 minutes.
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9
While the chicken is browning, break the garlic into individual cloves, but do not peel them.
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10
When the water boils, blanch the garlic for 2 minutes, drain immediately, refresh under cold running water and set aside.
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11
Peel the potatoes, cut each into six pieces and set aside.
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12
When the chicken is brown on all sides, remove it from the casserole and push a quarter of the blanched garlic into the cavity and set aside.
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13
Discard the used olive oil; wipe the casserole.
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14
Add 1/4 cup of new olive oil to the bottom of the casserole.
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15
Add the remaining garlic cloves and toss so that the cloves are lightly covered in olive oil.
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16
Add the chicken and baste it with 2 tablespoons of olive oil.
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17
Place another skillet over high heat; add the remaining 2 tablespoons of the olive oil.
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18
When the oil is hot, quickly brown the potatoes.
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19
Discard the oil and arrange the potatoes around the chicken.
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20
Cover the casserole, put in the oven and bake for 90 minutes.
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21
Allow the chicken to rest at room temperature for 10 minutes before serving.
