Rinse and pat dry:
3 1/2 - 4 1/2 pounds chicken parts

Season liberally with:
Salt/pepper to taste

Toss together:
3 medium onions, cut into rings
6-12 garlic cloves, thinly sliced
2 tbsp olive oil
2 tsp. dried, rosemary
1 1/2 lb potatoes, peeled/quartered

Instructions :
1) Spread the onion mixture in shallow baking dish or roasting pan just large enough to hold chicken in single layer. Arrange chicken pieces, skin side up, on top. Drizzle over chicken: 2 tbsp olive oil.

2) Bake chicken for 45-55 minutes until dark meat pieces exude clear juices when pricked deeply with a fork.

Serves 5-6

Submitted_by : Adriana Lorini
City : Woodbridge
State : ON
Country : Canada

md069904

Aunt Libby's Kitchen [http://mcgees.com/kitchen/]