Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------INGREDIENTS-----------------------------
3 ea Chicken legs 3 tb Rosemary, Fresh
3 ea Chicken breasts 1 ts Salt
3 ea Sweet Potatoes(About 2 lbs) 1 ts Pepper
3 tb Lemon juice 4 ea Garlic, Whole heads,unpeeled
2 tb Vegetable oil 1 ts Olive oil
1 tb Rosemary, Crumbled,dried Rosemary sprigs, Fresh
Or

-------------------------DIRECTIONS------------------------------

Trim chicken and cut into pieces, severing legs at joint and cutting
breasts in half crosswise.

Peel potatoes; slice into 1/4-inch thick slices. In bowl, combine
potatoes, chicken, lemon juice, vegetable oil, rosemary, salt and
pepper. Arrange potatoes in a single layer in 13x9-inch baking dish.
Arrange chicken, skin side up, over potatoes. Cover and refrigerate
for 4 hours.

Trim tops from garlic heads; brush with olive oil and wrap in foil.
Nestle into chicken and potatoes.

Roast in a 425F oven, basting occasionally, for 30 minutes. Remove
garlic and discard foil; return garlic to pan. Bake, basting a few
times, for 30 to 45 minutes or until juices run clear when chicken is
pierced and potatoes are tender. Halve garlic lengthwise. Garnish
with fresh rosemary.

Per serving: about 310 calories, 24 g protein, 15 g fat, 18 g
carbohydrate.

TEST KITCHEN TIP: If using fresh rosemary instead of dried, there is
no need to refrigerate the assembled dish for 4 hours.

This chicken dish makes an easy dinner. Let your guests squeeze mellow
garlic onto individual servings. If you like, you can crinkle-cut the
sweet potatoes.

Source: Canadian Living; Volume 20.No.5.May 1995

Typo by Ken Small; THE MESSHALL, Calgary, Ab.
Submitted By KEN SMALL On 04-23-95

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