Roasted Chicken and Potatoes

Yield:

4 servings

Recipe from


Ingredients

4 garlic cloves, minced
1 tablespoon dried rosemary, crushed
1 1/3 pounds potatoes, cut into 1/2-inch chunks
4 bone-in chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation

Stir together garlic and rosemary. Set aside 2 teaspoons.

Place potato pieces in a lightly greased 13- x 9-inch pan. Coat potato with vegetable cooking spray; toss with remaining garlic mixture.

Loosen skin from chicken breasts by inserting fingers and gently pushing between the skin and meat. Place 1/2 teaspoon reserved garlic mixture beneath skin of each breast half. Place chicken, skin side up, on potato. Coat chicken with cooking spray; sprinkle with salt and pepper.

Bake at 425° for 45 minutes or until done.

Note:

Helen Maurer, Christmas, Florida,

November 1998