1 head of garlic
1 chicken (about 4 lbs), cut up
1/3 c olive oil
3 bay leaves
2 rosemary sprigs
Salt and pepper
12-16 small new potatoes
Preheat oven to 350 degrees. Rinse lemons and slice them into 8 pieces each. Smash each garlic cloves and remove the peel. Rinse the chicken parts and dry with paper towels. Place some olive oil on the bottom of a roasting pan. Place the chicken in the pan. Drizzle the rest of the olive oil on the chicken and salt and pepper liberally. Add the lemons on top of the chicken, squeezing the juice as you place them. Scatter the garlic cloves, bay leaves and rosemary throughout the pan. Bake for 20 minutes.
Boil the potatoes for 15 minutes. Increase the oven temperature to 425 degrees. Flip the chicken. Add the potatoes to the chicken. Roll the potatoes in the olive oil. Bake for 30 - 40 minutes longer till the chicken and potatoes are brown and crisp.
Time: 75 minutes Serves: 6
This recipe came from Cucina Del Sole by Nancy Harmon Jenkins.