Ingredients:
2 chicks weighing 500 g or 1 kg of chicken
-1 kg of potatoes
Marinade:
- 6 cloves garlic (in press)
- 1/3 cup olive oil
- 2 tsp spicy smoked paprika
- Jamaican allspice 1 tsp allspice
- 3 tbsp lemon juice
- 1 tbsp honey
- 1 tsp dried tarragon (or any other herbs)
- Salt to taste
Preparation:
1 . Wash chickens, dry them with a paper towel. Salt inside and outside. Peel and cut potatoes. Mix all ingredients for marinade.
2 . Rub chickens and grease with marinade potatoes, tie lchicken legs, tuck wings behind the back and leave for 1 hour.
3 . Put chickens and potatoes in a backing form, add 50 ml of water at the edges ,cover with a foil and bake in preheated to 200 degrees oven 1 hour 15 minutes. Then take off a foil and bake about 20-30 minutes more, watering with the formed broth.
4. The finished dish sprinkle with parsley, add fried in a dry pan pine nuts. Serve with salad and natural yoghurt.
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Bon appetit!
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