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Roasted Garlic and Herb Chicken with Melting Potatoes | Marie Rayner
CHEF KNIVES EXPERT8Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 1/2 lb. roasting chicken (I prefer free range organic, corn fed if I can get it)
- 2 sprigs fresh rosemary
- 10 cloves garlic (peeled and bruised)
- 4 Tbsp. butter (softened)
- 2 1/4 lb. waxy potatoes (not good for mashing, but for salads)
- 1/4 cup white wine (good)
- 1 cup chicken stock
- 1 Tbsp. thyme leaves (fresh lemon)
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