(Marinated Roast Chicken)
This recipe cooks up a fragrantly marinated chicken with fork-tender potatoes.
Ingredients:
8 to 10 cloves garlic, minced
1 tbsp. salt
1/2 tsp. black pepper
1 tbsp. ground cumin
1 tbsp. dried oregano
1/3 cup lime or lemon juice
1/3 cup orange juice
8 1/2 lb. chicken pieces, well trimmed of all fat
2 lb. potatoes, peeled and cut into large 2- to 3-inch chunks
Preparation: In large bowl combine garlic, salt, black pepper, cumin, and oregano and mix well. Add lime and orange juices and stir well. Add chicken pieces, turning them over so that they are well coated with marinade. Refrigerate at least 2 hours or overnight.
Assemble equal amounts of chicken pieces onto two large roasting pans or baking dishes. Place potatoes between chicken pieces and drizzle with any remaining marinade. Cover with aluminum foil and prick foil in two or three places with knife tip. Bake in preheated 400°F oven 1 hour and 15 minutes. Reduce heat to 350°F and bake another 30 minutes. Uncover and bake 10 minutes. Serve with vegetables or rice.
