Source: Beating the Lunchbox Blues by JM Hirsch
Oh my goodness, this dish was not only simple, but it was DELICIOUS! I honestly thought that it was restaurant quality, but, minimally, it would qualify as a simple dish for entertaining! I found this recipe in a lunch cookbook, but this cookbook has had the BEST dinner recipes. We chowed down on this dinner!
It is a combination of fresh rosemary and garlic in an olive oil sauce that is baked in a high temp oven. What is even better about this recipe is that the potatoes, the side dish, bake right along with it.
The chicken in this recipe is a whole chicken that has been quartered using poultry shears or a butcher knife. I thought that bone in chicken breasts might also be used for this dish. Make sure to use 6 pounds, but follow the same instructions for the "dipping".
So, here we go!:
2 lbs new potatoes, quartered
8 cloves garlic, minced
3 sprigs FRESH rosemary
1 T. Kosher salt
1 T. ground black pepper
1/2 cup Olive Oil
1 6 lb whole chicken, quartered
Directions:
1) Heat oven to 475 degrees and spray a large cookie sheet with cooking spray. Arrange potatoes on sheet and set aside.
2) In a large bowl, combine oil, garlic, salt, pepper and rosemary.
3) Roll the chicken quarters in the oil mixture liberally and really rub it in. Try to get it under the skin as much as possible.
4) Set the chicken on top of the potatoes. Pour remaining oil mixture over potatoes.
5) Roast for 1 hour or until meat in the thickest part registers at 165 degrees.
6) Serve with veggies and cranberry sauce for a perfect meal!
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