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| 2 x ca. 450 g | Thin-skinned red and/or white potatoes (about 18) |
| 1 Esslöffel | olive oil |
| 1 | onion quartered |
| 1 | Whole chicken (3 1/2 lbs) |
| 1 | Bulb garlic, cloves peeled |
| 3 Esslöffel | Minced, drained oil-packed dried tomatoes |
| 2 Teelöffel | Fresh rosemary leaves |
| | salt |
| | pepper |
| | Fresh rosemary sprigs (opt.) |
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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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