1 (3 to 3 1/2 lb.) frying chicken
20-30 cloves garlic, unpeeled
4 sm. thin skinned potatoes, scrubbed and thickly sliced
Salt and pepper
1 c. bouillon cube
1 tsp. cornstarch
2 tbsp. lemon juice
1/2 c. apple cider or chicken broth
Parsley sprigs

Wash chicken and pat dry. Cut along one side of breast or back bone to butterfly. Set chicken, cut side up, in a 9-inch square baking pan. Bake at 400 degrees for 10 minutes.

At the same time, boil 2 cups water and garlic and boil for 5 minutes. Drain and slip off peels. Lift out chicken. Arrange sliced potatoes and garlic cloves in pan. Set chicken skin side up on top. Sprinkle lightly with salt and pepper. Bake at 400 degrees for about 1 hour or until chicken is tender.

Drain juices into a small pan. Cover chicken and keep hot. Stir bouillon cube and cornstarch into lemon juice to dissolve. Add drippings along with apple cider. Stir over medium-high heat for 3 minutes or until sauce boils and thickens.

Arrange chicken and potatoes on a platter. Scatter garlic over top. Spoon on lemon sauce or serve sauce alongside. Garnish with parsley sprigs. Serves 4.