Chickens are very tasty and tender with a delicious fried crust.
Ingredients: chicken, Mascarpone cheese, Potato for garnish, garlic, lemon, Mix of Italian herbs (seasoning), Salt, Ground black pepper, Olive oil
Cooking method:
Let's prepare food. I have a gherkin chicken.
We cut the chicken along the breast, take out the keel bone and lay it flat. Slightly beat off the flesh of the breast with a hammer. From the side of the skin on top, we make punctures with a knife throughout the carcass in fleshy places. Lightly add salt, pepper and sprinkle with a mix of Italian herbs and let stand for 30 minutes.
For the “spread-sauce”, put Mascarpone in a bowl, squeeze 2-3 cloves of garlic to it through a press, add salt and black pepper to taste and mix everything.
Lubricate the chicken carcass with 1/3 of the spread-sauce, trying to distribute as much filling as possible under the skin and on it, coat it a little on the reverse side.
Heat a small amount of olive oil in a heavy bottomed pan. Fry the chicken on both sides until golden brown, literally 2-3 minutes on each side. We start frying from the inside.
Cut potatoes into large cubes. Salt lightly and mix with 4-5 garlic cloves crushed with a knife. Drizzle lightly with olive oil and stir again.
We spread the chicken in a baking dish lined with parchment paper in the center, and place the potatoes on the sides. We put to bake in an oven preheated to 180-200 degrees until cooked. Roasting time depends on the size of the chicken - from 40 minutes to 1 hour or more ...
At this time, in the remaining "sauce spread", we transfer it to the pan where the chicken was fried and, add a little lemon juice and, stirring, melt the sauce, literally 1-2 minutes.
We transfer the finished chicken and potatoes to a dish and pour the sauce on top. We serve to the table.