ROASTED CHICKEN WITH NEW POTATOES

The Clarion Ledger; Wednesday, July 12, 1995

Ingredients

●Preheat oven to 450F.
●Wash chicken thoroughly. Rub chicken all over with the olive oil. Sprinkle with salt and pepper inside and out.
●Stuff cavity with the whole sprigs of rosemary and head of garlic.
●Scatter the sliced onions over bottom of a small roasting pan.
●Place chicken, breast side down, over onions and surround with new potatoes.
●Roast chicken for 40 minutes breast side down, basting every 10 minutes or so with olive oil then pan juices.
●Turn chicken over (breast side up) and roast for another 20 minutes or until juices run clear. To test for doneness pierce thigh and press gently until juices run. There should be no blood.
●Remove roasting pan from oven. Turn chicken breast side down again, let it rest like that until ready to serve, so that juices run back into the breast.

●Serve hot or cold with new potatoes and garnish with steamed artichokes.
Garlic should be soft enough to spread on bread.