- 20 mins
- 145 mins
Ingredients
- 1 head garlic
- 2 tbls olive oil
- 21/2 lb. Baby red potatoes scrubbed, unpeeled
- 2 tbls olive oil
- Salt
- Black pepper
- 1 tbls margarine melted
- 2 tbls chopped fresh rosemary
- 4 cloves garlic chopped
- 1 whole chick
- 3 sprigs fresh rosemary
Preparation
Step 1
1. oven 400. Cut off head of garlic. Place in a piece of aluminum foil. Drizzle with olive oil. Cover tightly and place in preheated oven.
2. Arrange potatoes in large roasting pan. Toss with olive oil and season with salt and pepper. Place in oven. Roast the potatoes and garlic 45 min. Stirring the potatoes occasionally.
3. In a small bowl combine margariine with chopped rosemary and chopped garlic. Sprinkle chick liberally with salt and pepper, including cavity. Rub margarine all over chick. Remove whole garlic from the foil and place in cavity with fresh rosemary sprigs.
4. Tie the chick legs together. Place chick in roasting pan with potatoes. Shift potatoes to make room for chick.
5. Roast chick uncovered for an hour and 30 min basting occasionally.