Rinse chicken; pat dry.
In a heavy iron frying pan, heat oil and butter over medium heat until foamy. Add garlic, lemon juice, a 1x2 inch slice of lemon peel, and nutmeg. Add chicken to pan, breast-side up, and brush lavishly with basting mixture. Put in 350 degree oven to bake. As soon as you put chicken in oven, put potatoes into lightly salted water; parboil for 10 minutes.
Drain, dip cut sides in chicken's pan juices, then set them around the chicken. Baste chicken again, return pan to oven, and bake for 30 to 40 minutes. Baste both chicken and potatoes again at least once while baking.
Excellent, relatively easy way to roast chicken. Be careful to thoroughly dry the chicken before the intial saute part; if the chicken is wet at all it will spatter a lot.
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|Serving Size: 1 Serving (370g)|
|Recipe Makes: 4|
|Calories from Fat: 348 (56%)|
|Amt Per Serving||% DV|
|Total Fat 38.6g||52 %|
|Saturated Fat 12g||60 %|
|Monounsaturated Fat 15.7g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 180.1mg||55 %|
|Sodium 188.9mg||7 %|
|Potassium 930.1mg||24 %|
|Total Carbohydrate 22.1g||7 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 18.4g|
|Protein 45.4g||65 %|
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Calories per serving: 618
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