---------- Recipe via Meal-Master (tm) v8.03
  
       Title: Garlic potatoes with chicken
  Categories: Main dish, Poultry
       Yield: 6 Servings
  
       2 lb Thin-skinned red and/or
            --white potatoes (about 18)
       1 T  Olive oil
       1    Onion quartered
       1    Whole chicken (3 1/2 lbs)
       1    Bulb garlic, cloves peeled
       3 T  Minced, drained oil-packed
            --dried tomatoes
       2 t  Fresh rosemary leaves
            Salt and pepper
            Fresh rosemary sprigs (opt.)
  
   Scrub potatoes.  In a 500F oven, heat oil in a 10″ by 15″ roasting pan
   until hot, about 1 1/2 minutes.  Add potatoes and onion; shake pan to coat
   vegetables with oil.  Stand chicken upright on a vertical roaster at one
   end of pan.  (Or place chicken on a V-shaped roasting rack and surround
   with potatoes and onion.)
   
   Cook 15 mintues, then add garlic and cook 30 minutes more, stirring
   vegetables every 10 mintues.
   
   Remove chicken to platter.  Stir tomatoes and rosemary leaves into potato
   mixture; arrange alongside chicken.  Garnish with rosemary sprigs; salt
   and pepper to taste.
   
   Per serving: 603 cal, 34 g fat (51%), 38 g pro, 144 mg sod, 135 mg chol.
  
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