Garlic Potatoes With Chicken

The books or the music in which we thought the beauty was located will betray us if we trust to them; it was not in them, it only came through them, and what came through them was longing. These things – the beauty, the memory of our own past – are good images of what we really desire; but if they are mistaken for the thing itself, they turn into dumb idols, breaking the hearts of their worshippers. For they are not the thing itself; they are only the scent of a flower we have not found, the echo of a tune we have not heard, news from a country we have never yet visited.

C.S. Lewis

CATEGORY	CUISINE	TAG	YIELD
Meats		Main dish, Poultry	6	Servings

INGREDIENTS

2	lb	Thin-skinned red and/or
		white potatoes about 18
1	T	Olive oil
1		Onion quartered
1		Whole chicken, 3 1/2 lbs
1		Bulb garlic, cloves peeled
3	T	Minced, drained oil-packed
		dried tomatoes
2	t	Fresh rosemary leaves
		Salt and pepper
		Fresh rosemary sprigs, opt.

INSTRUCTIONS

Scrub potatoes.  In a 500F oven, heat oil in a 10" by 15" roasting pan
until hot, about 1 1/2 minutes.  Add potatoes and onion; shake pan to
coat vegetables with oil.  Stand chicken upright on a vertical  roaster
at one end of pan.  (Or place chicken on a V-shaped roasting  rack and
surround with potatoes and onion.)  Cook 15 mintues, then add garlic
and cook 30 minutes more, stirring  vegetables every 10 mintues.
Remove chicken to platter.  Stir tomatoes and rosemary leaves into
potato mixture; arrange alongside chicken.  Garnish with rosemary
sprigs; salt and pepper to taste.  Per serving: 603 cal, 34 g fat
(51%), 38 g pro, 144 mg sod, 135 mg  chol. Posted to MM-Recipes Digest
V3 #239  Date: Sun, 1 Sep 1996 23:14:18 -0700  From: Julie Bertholf
<jewel1@ix.netcom.com>

A Message from our Provider:

“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”