Wash the chicken, pat dry and cut in half. Place the two halves in an ovenproof dish with the skin side up. Place 1 sprig of rosemary and 3-4 peeled garlic cloves under each chicken. Brush the potatoes and cut into eighths (do not peel!), Then distribute them in the pan around the chicken halves.
Make a marinade from the oil and spices and brush the potatoes and chicken well with it. Peel and roughly chop the remaining garlic, then distribute it between the potatoes. Spread the rosemary on the potatoes as needed.
Let everything get crispy in a preheated oven at 200 ° C for about 60 minutes - if you have a grill, you can switch it on about 10 minutes before the end of the cooking time.
The chicken is done when a clear liquid emerges when it is pricked or the meat loosens from the leg bone. The chicken will be super crispy on this meadow and totally juicy on the inside. An absolute treat for garlic lovers
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