Country Chicken and Potato Bake
6 medium all-purpose potatoes, cut into 1 1/2-inch chunks
1 medium onion, finely chopped
2 3-pound whole chickens, cut up
1 1/4 teaspoons salt
2 tablespoons chopped fresh rosemary (or 2 teaspoons dried}
1/2 teaspoon coarsely ground black pepper
Preheat oven to 425 degrees. In 17 x 11 1/2-inch roasting pan, toss
potatoes and onion with chicken, salt, rosemary, and pepper. Arrange
the chicken pieces, skin-side up. Bake, uncovered, 1 hour, or until
potatoes are tender and browned and juices run clear when chicken
is pierced with tip of knife, basting with pan drippings occasionally.
Skim and discard any fat from pan drippings. Serve chicken and
vegetables with pan juices.