Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Chicken: 1 1/2 tsp minced fresh
rosemary 1 (2 1/2 to 3 lb) whole chicken, Salt and pepper
fryer or roaster 2 thick slices lemon Potatoes: 1
sprig fresh rosemary 4 large red potatoes, scrubbed 3 whole cloves
garlic 1 Tbsp olive oil 3 Tbsp fresh lemon juice 1/8
tsp salt 1 Tbsp Dijon mustard Freshly ground black pepper, to 1 1/2
Tbsp olive oil taste

To prepare the chicken: Remove the giblets from the chicken. Place
chicken in a roasting pan. Fill the cavity with the lemon slices,
rosemary sprig and garlic cloves. In a small jar combine the lemon
juice and mustard, shaking to blend. Add the olive oil and rosemary;
shake again.

Set aside 1 tablespoon of the lemon vinaigrette for the potatoes.
Loosen the skin over the breast and spoon 2 teaspoons vinaigrette
over the meat. Smooth the skin over the breast; sprinkle the chicken
lightly with salt and pepper. Roast in preheated 350 degree oven 1
1/2 hours or until the chicken tests done. Baste occasionally with
the remaining vinaigrette.

To prepare the potatoes: While the chicken is cooking, steam the
potatoes over boiling water 20 minutes. Cut the potatoes in quarters
and put into a bowl. Ad the reserved tablespoon vinaigrette, olive
oil, salt, and pepper, stirring to coat. Spoon the potatoes around
the chicken during the last half hour of roasting time.

Carve the chicken and serve the potatoes on the side.
Submitted By FLORENCE THOMPSON On 03-26-95

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