Rosemary Roast Chicken With Smothered Potatoes

• 3 tablespoons extra virgin olive oil
• 3 lbs chicken, butterflied
• salt and pepper, to taste
• 3 medium red onions, cut into quarters
• 8 new potatoes, cut in half
• 1 tablespoon rosemary, fresh, chopped
• 2 garlic cloves, minced
• rosemary, branches

1. Preheat oven to 425u0b0F.
2. Brush a 9x13" baking dish with 1 T olive oil.
3. Butterfly the chicken (or buy it already done to save time).
4. Salt and pepper the onions and potatoes.
5. Place potatoes in center of baking dish.
6. Sprinkle with chopped rosemary and garlic.
7. Flatten chicken out over the potatoes and surround with onion quarters.
8. Drizzle remaining olive oil over chicken and salt and pepper generously.
9. Put chicken in oven and roast for 45 to 50 minute until skin is browned.
10. Pour off all the liquid and garnish with fresh rosemary branches.
11. Serve hot or cold.

extra virgin olive oil, chicken, salt, red onions, potatoes, rosemary, garlic, rosemary

Taken from www.food.com/recipe/rosemary-roast-chicken-with-smothered-potatoes-368033 (may not work)