Recipe - Garlic Potatoes With Chicken

2 pound Thinskinned red and/or
white potatoes (about 18)
1 tablespoon Olive oil
1 Onion quartered
1 Whole chicken (3 One half lbs)
1 Bulb garlic, cloves peeled
3 tablespoon Minced, drained oilpacked
dried tomatoes
2 teaspoon Fresh rosemary leaves
Salt and pepper
Fresh rosemary sprigs (opt.)

Scrub potatoes. In a 500F oven, heat oil in a 10" by 15" roasting pan
until hot, about 1 One half minutes. Add potatoes and onion; shake pan to coat
vegetables with oil. Stand chicken upright on a vertical roaster at one
end of pan. (Or place chicken on a Vshaped roasting rack and surround
with potatoes and onion.)

Cook 15 mintues, then add garlic and cook 30 minutes more, stirring
vegetables every 10 mintues.

Remove chicken to platter. Stir tomatoes and rosemary leaves into potato
mixture; arrange alongside chicken. Garnish with rosemary sprigs; salt
and pepper to taste.

Per serving: 603 cal, 34 g fat (51%), 38 g pro, 144 mg sod, 135 mg chol.
Posted to MMRecipes Digest V3 #239

Date: Sun, 1 Sep 1996 23:14:18 0700

From: Julie Bertholf jewel1@ix.netcom.com