Garlic Potatoes with Chicken

• 2 lb red skinned potatoes or white, thin-skinned
• 1 tablespoon olive oil
• 1 each onions quartered
• 1 whole chicken
• 1 Bulb garlic cloves peeled
• 3 tablespoons tomatoes oil packed, drained, minced
• 2 teaspoons rosemary leaves fresh
• 1 x salt and black pepper
• 1 x rosemary leaves fresh, optional

1. Scrub potatoes.
2. In a 500F oven, heat oil in a 10 inch by 15 inch roasting pan until hot, about 1 1/2 minutes.
3. Add potatoes and onion; shake pan to coat vegetables with oil.
4. Stand chicken upright on a vertical roaster at one end of pan.
5. (Or place chicken on a V-shaped roasting rack and surround with potatoes and onion.)
6. Cook 15 mintues, then add garlic and cook 30 minutes more, stirring vegetables every 10 mintues.
7. Remove chicken to platter.
8. Stir tomatoes and rosemary leaves into potato mixture; arrange alongside chicken.
9. Garnish with rosemary sprigs; salt and pepper to taste.

red skinned potatoes, olive oil, onions, chicken, garlic, tomatoes oil, rosemary, salt, rosemary

Taken from recipeland.com/recipe/v/garlic-potatoes-chicken-36421 (may not work)