My Famous Rosemary Garlic Chicken And Potatoes

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 whole chicken, split up the back and flattened a bit (or chicken pieces, with skin and bones)
• 4 baking potatoes, washed well and cut into 8-10 pieces each (you may use equivalant red potatoes if you want)
• 1/3 cup olive oil
• 2 -3 tablespoons chopped fresh rosemary
• 4 -6 garlic cloves, chopped
• 1/2 tablespoon kosher salt
• 1/2 tablespoon freshly cracked black pepper (i usually use a mortor and pestle)
• 1 teaspoon cayenne pepper (optional)

Recipe

• 1 preheat oven to 350 degrees.
• 2 line a large baking pan with foil.
• 3 in a bowl mix together the olive oil, rosemary, garlic, salt and pepper.
• 4 rub about 1/3 of this mixture all of the chicken and work some of it under the skin.
• 5 mix the potatoes and the rest of the herb mixture together and scatter over the baking pan.
• 6 lay the chicken on top of the potatoes.
• 7 some will be under the chicken and some will not.
• 8 place in the oven for about 1 hour or until the chicken is done.
• 9 check the potatoes and move them around from time to time.
• 10 cook until the juices from the chicken run clear and the potatoes are soft.
• 11 remove chicken to cutting board to rest for at least 10 minutes.
• 12 return potatoes to oven while chicken is resting.
• 13 you might even turn the oven up to 400 degrees for a few minutes if you want the skin of the chicken crisper.