Roasted Chicken and Potatoes

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

1. Stir together garlic and rosemary. Set aside 2 teaspoons.
2. Place potato pieces in a lightly greased 13- x 9-inch pan. Coat potato with vegetable cooking spray; toss with remaining garlic mixture.
3. 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.
4. Bake at 425° for 45 minutes or until done.