| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Canadian |
Poultry, Vegetables |
8 |
Servings |
INGREDIENTS
| 3 |
|
Chicken legs |
| 3 |
|
Chicken breasts |
| 3 |
|
Sweet potatoes |
| 3 |
T |
Lemon juice |
| 2 |
T |
Vegetable oil |
| 1 |
T |
Crumbled dried rosemary, or |
|
|
3 tbsp. fresh |
| 1 |
t |
Each salt and pepper |
| 4 |
|
Whole heads garlic, unpeeled |
| 1 |
t |
Olive oil |
|
|
Fresh rosemary sprigs |
INSTRUCTIONS
Trim chicken and cut into pieces, serving legs at joint and cutting
breasts in half crosswise. Peel potatoes; cut into 1/4 inch thick
slices. In bowl, toss together potatoes, chicken, lemon juice,
vegetable oil, rosemary, salt and pepper. Arrange potatoes in single
layer in 13x9 inch baking dish. Top with chicken, skin side up.
Cover and marinate in refrigerator for 4 hours. Trim tops from garlic
heads; brush with olive oil and wrap in foil. Nestle into chicken and
potatoes. Roast in 425øF oven, basting occasionally, for 30 minutes.
Remove garlic and discard foil; return garlic to pan. Roast, basting
a few times, for 30 to 45 minutes or until juices run clear when
chicken is pierced. Serve garnished with rosemary sprigs. Makes 8
servings. Typed in MMFormat by cjhartlin@email.msn.com Source: The
Canadian Living 20th Anniversary Cookbook. Posted to MM-Recipes
Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Sep 9, 1999
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