| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Poultry |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Thin-skinned red and/or white potatoes (about 18) |
| 1 |
tb |
Olive oil |
| 1 |
|
Onion quartered |
| 1 |
|
Whole chicken (3 1/2 lbs) |
| 1 |
|
Bulb garlic, cloves peeled |
| 3 |
tb |
Minced, drained oil-packed dried tomatoes |
| 2 |
ts |
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:
“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”