Chicken Tabaka with Potatoes and Rosemary

1. Wash and pat dry the chicken. Using a knife, cut along the breastbone and flatten the chicken.
2. In a bowl, mix vegetable oil, salt, pepper, and minced garlic. Rub this mixture all over the chicken. Let it rest under a heavy weight (press) for 20–30 minutes.
3. Meanwhile, slice the potatoes and fry them in oil until crispy. Transfer to a bowl, then add finely chopped rosemary, butter, salt, and pepper. Mix well.
4. Place the chicken, skin side down, in a hot pan with oil. Put a heavy pot with water on top to press the chicken flat. Fry on low heat for 15 minutes on each side, until golden and crispy.
5. Arrange the rosemary potatoes on a plate, place the Chicken Tabaka on top, and let it sit uncovered for 5–10 minutes. The juices will keep the dish moist and warm.

Enjoy your meal!