CHICKEN WITH FORTY CLOVES OF GARLIC

Tomorrow we will be preparing this dish in class. Preheat your oven to 180 deg C . Season the chicken (1.6 - 2kg size ), inside with 2 peeled and quartered onions and 1 apple quartered and deseeded / or 3 quarters of preserved lemon , season with a little thyme , lemon and basil powder . Truss the chicken with cooking string and sprinkle with salt and pepper all over . Separate the 3 garlic bulbs , leaving them unpeeled and place over the base of your ovenproof dish . Place the trussed chicken over the garlic cloves and then separate the remaining bulb and place the cloves around the chicken along with 1/2 cup of vinegar and 1/2 cup lemon juice . Now place 2 stems of rosemary and 5 stems of fresh thyme over and around the chicken . Finally prepare the potatoes , as the potatoes are going to be roasted use a floury type of potato ( an all rounder ). Give your potatoes a wash or peel them finely . Turn the potatoes on their side and use a sharp knife to slice partially through the potato do not slice all the way through . Rub margarine thinly all over potato and sprinkle liberally with salt . Place the potato sliced side up around the chicken in your ovenproof dish . Place in your preheated oven and bake uncovered for 1 and 3/4 hours or until when skewered the juices run clear . Serve with green beans and spoon over the juices from the dish .