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1
Combine oil, rosemary, garlic and onion in a large bowl.
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2
Add the chickens and turn to coat, cover and refrigerate at least 2 hours or overnight.
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3
Preheat oven to 400 degrees F. Remove chicken from marinade, truss, and season with salt and pepper to taste.
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4
Heat roasting pan over high heat and sear bird.
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5
Place in the oven and roast for 10 minutes.
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6
Reduce the heat to 350 degrees F and continue roasting, basting with the pan juices until the chicken is cooked through and golden brown, 30 to 35 minutes more.
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7
Preheat oven to 350 degrees F. Heat a medium saute pan over high heat until almost smoking.
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8
Rub the cut side of the lemon with olive oil and sear in the hot pan cut side down.
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9
Turn the lemons over and place the pan in the oven and cook until almost soft.
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10
Reserve and serve as a garnish.
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11
Place lemon juice in a nonreactive pan over high heat and reduce to 1/4 cup.
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12
Heat 2 tablespoons of olive oil in a medium saucepan over medium heat.
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13
Add the carrots, celery and onions and cook until soft.
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14
Raise the heat to high and add the wine and the port and cook until dry.
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15
Add the chicken stock and cook to a sauce consistency.
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16
Strain through a fine strainer into a clean saucepan.
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17
Add the reduced lemon juice and cook for 2 to 3 minutes.
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18
Add the capers and butter and season with salt and pepper to taste.
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19
Coarsely grate the potatoes.
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20
Dry thoroughly by rubbing them between two clean kitchen towels.
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21
Place the grated potatoes in a large bowl, mix in the herbs and season with salt and pepper to taste.
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22
Heat the oil in a 10-inch nonstick skillet over medium high heat until almost smoking.
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23
Add the potatoes in a flat even layer.
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24
Shake the pan frequently to prevent the galette from sticking.
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25
After 3 to 4 minutes, invert the potatoes onto a plate and carefully slide them back into the pan, reduce the heat to low and continue cooking for another 20 to 30 minutes.
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26
Cut into wedges.
