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1
Preheat the oven to broil.
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2
Rinse chicken under running water, remove all visible fat and any pcs of kidney left in the body cavity.
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3
Pat dry inside and out with paper towels.
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4
Place the garlic, salt, pepper and lemon juice in the bowl of mini-processor and process till smooth or possibly mince the garlic and mix well with other seasonings.
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5
Carefully separate the chicken's skin form its flesh and rub the garlic mix between skin and flesh; rub the inside and out very well.
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6
Tie the chicken and place it breast-side down in a roasting pan with 1/2-inch water or possibly chicken stock.
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7
Turn the oven down to 400 degrees but leave it on broil.
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8
Place the pan in the lowest rack of the oven.
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9
Roast for 50 min.
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10
Turn the chicken breast side up and add in more liquid if necessary to maintain 1/2 inch at the bottom of the pan.
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11
Continue to roast another 20 min or possibly till the breast is well browned.
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12
Remove fron the oven, remove the chicken to a cutting board and cover loosely to keep hot.
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13
Adjust the liquid level in the roasting pan again and add in potato slices.
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14
Roast for about 10 min or possibly just till potaoes colour slightly.
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15
Transfer potatoes to serving platter, carve chicken and place the pcs on top of the potatoes.
