Preheat oven to 375 degree Season chicken cavity with salt and pepper Halve 2 garlic cloves and place in cavity with 2 bay leaves.
Tie chicken legs together to hold shape Rub rosemary into chicken Season with salt and pepper
Heat oil in heavy large ovenproof skillet over high heat. Add remaining garlic cloves and stir 30 seconds Add chicken potatoes and remaining 2 bay leaves Season potatoes with salt and pepper Brown chicken on all sides Squeeze lime over chicken and potatoes
Transfer skillet to oven and roast until juices run clear when chicken is pierce in thickest part of thigh Basting occasionally about 1 hour Transfer chicken garlic and potatoes to platter Degrease juices if desired Carve chicken and spoon pan juices overs Serve with garlic potatoes and bread spreading garlic on bread
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|Serving Size: 1 Serving (2458g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1984 (51%)|
|Amt Per Serving||% DV|
|Total Fat 220.4g||294 %|
|Saturated Fat 61.1g||305 %|
|Monounsaturated Fat 95g|
|Polyunsanturated Fat 46.1g|
|Cholesterol 1020.6mg||314 %|
|Sodium 1173.2mg||40 %|
|Potassium 6999.8mg||184 %|
|Total Carbohydrate 190.5g||56 %|
|Dietary Fiber 27.6g||111 %|
|Sugars, other 162.9g|
|Protein 275g||393 %|
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Calories per serving: 3870
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