Dinner Tonight: Broiled Chicken with Garlic Sauce

Ingredients

• 0.5  chicken 
• 1  ice crushed
• 4 servings thyme sprigs fresh
• 2 cloves garlic peeled
• 2 tablespoons juice of lemon 
• 4 servings olive oil 
• 0.5 tablespoon salt 
• 4 servings salt and pepper 
• 0.5 medium baking potatoes cubed peeled
• 0.5 cup unrefined sunflower oil 

Equipment

• frying pan
• blender
• aluminum foil
• broiler
• cutting board

Directions

1. Preheat the broiler.
2. Place the 1/2 chicken on a cutting board. Set a heavy pan, like an iron skillet, on top and press down firmly. You want it as flat as possible without breaking the bones of the chicken so it cooks evenly. When it’s flattened, smear the skin with olive oil, and season with salt.
3. Place it in the broiler, breast side up. Cook for 10-15 minutes. Then flip and cook for another 10-15 minutes, or until completely cooked.
4. Meanwhile, in a blender, toss in the cubed potato, garlic and the 1/2 tablespoon of salt. Process on medium until smooth. You might need to stop and stir the contents a few times. The potato pieces might not completely break down, but it’s okay.
5. Turn the speed to slow, and stream in the sunflower oil. When it’s completely incorporated, increase the speed to high and add the crushed ice and the lemon juice. Continue to blend until it’s completely smooth. There should be no pieces of potato by now.
6. When the chicken is done, remove it from the broiler and set it on a large piece of aluminum foil.
7. Sprinkle the chicken with a couple sprigs of thyme and a little pepper. Wrap it up and let it sit for 7-10 minutes.
8. Carve up the pieces, plate, and serve with the sauce poured on top.