1 large broiler chicken (about 4.5 lb), gibbets removed
10 Yukon Gold potatoes, peeled and quartered
1 head of garlic, whole
3 cloves garlic, pressed
1/2 cup mayonnaise
1/2 cup vegetable oil
1 tbsp minced dill
salt and peppermeasures conversion [+]
Preheat the oven to 350 F.
Smear a piece of waxed paper with vegetable oil and lay in the middle of a deep roasting pan.
Whisk together mayonnaise and garlic and smear all over the chicken. Place the unpeeled head of garlic inside the chicken. Place the chicken in the middle of the roasting pan, on top of waxed paper.
Season potatoes with salt and pepper and arrange around the chicken. The quarters should preferably be standing, with the pointy tip upwards. Drizzle the remainder of the vegetable oil over the potatoes.
Roast, basting every 20 minute or so, until the chicken's internal temperature in the thickest part of the thigh registers 180F, and the potatoes are tender.
Transfer the chicken to a serving platter and arrange the potatoes around it. Strain the pan drippings and drizzle over the chicken and the potatoes (Russians usually do not make gravy from pan drippings).
Sprinkle with dill and serve.
RediscaRecipe category: Meat-Dishes > Poultry