Roasted Garlic, Lemon, And Rosemary Chicken, With Baby Potatoes

• 5 lbs whole chickens, quartered
• 5 tablespoons lemon juice
• 4 cloves garlic, minced
• 2 sprigs fresh rosemary, chopped
• 1/4 cup olive oil
• salt and pepper
• 12 baby potatoes, skins on

1. Place chopped rosemary in baking dish.
2. Add olive oil, garlic, and lemon juice and stir well.
3. Place chicken in mixture in dish, skin side down.
4. Turn to coat with mixture.
5. Cover and place in fridge for one hour.
6. Preheat oven to 450 degrees.
7. Bake chicken uncovered for 15 mins.
8. Turn chicken pieces and add baby potatoes, turning potatoes to coat with juices in pan.
9. Reduce heat to 375 degrees and bake for 25 mins.
10. Remove from oven and remove potatoes from pan.
11. Keep potatoes warm.
12. Put chicken under broiler for a few minutes until nice and crispy.
13. NOTE: Watch carefully while under broiler because juices and oil in pan will get very hot.
14. Spoon pan juices onto chicken pieces and baby potatoes and serve.

chickens, lemon juice, garlic, rosemary, olive oil, salt, potatoes

Taken from www.food.com/recipe/roasted-garlic-lemon-and-rosemary-chicken-with-baby-potatoes-85699 (may not work)