1 whole chicken (3 pounds), cut into 8 pieces (2 thighs, 2 legs, 2 breast pieces cut in half)
1 1/3 pound small Yukon Gold potatoes, quartered
8 cloves garlic, crushed
3 sprigs rosemary, leaves stripped and roughly chopped
2 tablespoons extra virgin olive oil (EVOO), for drizzling
Salt and pepper
Pre-heat the oven to 425°F. In a roasting pan, combine the chicken, potatoes, garlic and rosemary. Drizzle liberally with EVOO and season with some salt and pepper. Toss thoroughly, then make sure the chicken pieces are in an even layer on the bottom of the roasting pan. Transfer to the oven and roast for 30-40 minutes, or until the chicken is cooked through and the juices run clear. Serve the chicken with the potatoes alongside.