Garlic roast chicken

Ingredients

• 1 whole chicken (1500 g)
• 50 g margarine
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon sweet paprika
• 1/4 teaspoon hot paprika
• 1 teaspoon garlic powder
• 5 garlic cloves
• 15 ml olive oil
• 250 ml water
• 4 medium potatoes (720 g)
• 1/2 teaspoon salt
• 4 teaspoons aioli paste
• 20 ml olive oil

Preparation

1. Pat the chicken dry with paper towels. Melt the margarine in the microwave for 30 seconds, then mix it with the salt, pepper, sweet and hot paprika, and garlic powder. 2. Gently loosen the skin by hand and spread the margarine paste underneath it, then all over the chicken. Make a few cuts with a knife and tuck the 5 garlic cloves into them. 3. Score the potatoes with a knife. Sprinkle them with 1/2 teaspoon of salt and spread 1 teaspoon of aioli on each one. Drizzle each potato with 5 ml of olive oil and wrap it tightly in foil. 4. Pour 15 ml of olive oil into an ovenproof glass dish, place the chicken in it and add 250 ml of water. Cover the dish and place the foil-wrapped potatoes alongside it, then bake at 190°C for 30 minutes. 5. Remove the lid and leave the chicken and potatoes in the oven for another 60 minutes. Turn the chicken from time to time, until it is browned on both sides and the meat is cooked through near the bone.