Thursday, October 20, 2011
Nana's Rosemary Chicken
1 whole chicken (about 4 lbs), rinsed thoroughly and patted dry
fresh rosemary, chopped (a LOT!)
salt and pepper, to taste
extra virgin olive oil
2 bulbs garlic, peeled
2 bay leaves
2 large white onions, peeled and quartered
4-5 small red potatoes, cubed
1. Pour olive oil on the bottom of the roasting pan (enough to completely cover it). Add veggies to pan, and salt and pepper them.
6. Cover and cook for 2 hours (baste the chicken every 1/2 hour).