Garlic Roast Chicken

• 4 whole chicken legs with thigh (unsplit)
• 4 fluid ounces extra virgin olive oil
• 1 tablespoon dried rosemary
• 1 teaspoon dried thyme
• 4 -6 cloves fresh garlic (thinly sliced)
• salt and pepper
• 10 -12 new baby potatoes (quartered)
• 6 -8 large shallots
• 3 tablespoons extra virgin olive oil
• 1 teaspoon caraway seed
• salt
• pepper

1. Preheat oven to 450F.
2. Wash chicken and potatoes and towel dry.
3. In a small bowl, mix together 4 fluid ounces olive oil, rosemary and thyme.
4. Place unsplit chicken legs into a baking dish and generously brush both sides with the olive oil mixture to marinate allow to marinate as long as you like.
5. Sprinkle thin slices of garlic over chicken and salt and pepper to taste.
6. Cut potatoes into quarters and peel shallots.
7. Combine potatoes and shallots in small baking dish.
8. Add 3 tablespoons olive oil and stir together to coat thoroughly.
9. Sprinkle caraway seeds over and salt and pepper to taste.
10. Bake chicken and potatoes for 1 hour, occasionally stirring potatoes.

chicken, fluid ounces extra virgin olive oil, rosemary, thyme, garlic, salt, potatoes, shallots, extra virgin olive oil, caraway seed, salt, pepper

Taken from www.food.com/recipe/garlic-roast-chicken-27963 (may not work)