Ingredients (for 4 servings):
1 chicken (whole or sliced)
3 cloves of garlic
thyme (if fresh thyme is available even better)
a small glass of water
You grease the griddle with olive oil, enough to cover it from side to side. Grease the chicken with any extra oil and place it on the griddle, fill its belly with the sage. You cut the potatoes into cubes (I try not to cut the in specific shapes, it makes them look tastier) and you place them around the chicken. Cut the garlic cloves in 6 pieces (two pieces each clove) and place them in the four corners of the griddle and two in the middle. Then you season with the lemon pepper, oregano, thyme, rosemary and salt. Take a small glass of water and poor it, only after you’re done with seasoning. Preheat your oven at 200˚ (Celsius) for 10 minutes and place the griddle in the oven. After 20 minutes lower the heat to 170˚ – 180˚ (Celsius) and leave it for approximately 1:30 min. Of course depending on the oven it might take more or less time, so make sure to check it. The best way is to cut in the meat to see if it’s pink.
This dish goes really well with lettuce salad, red wine and a fruity or chocolate dessert!