Preparation:
About 1 1/4 hours before serving:
Preheat oven to 425F degrees. Cut unpeeled potatoes into 1 1/2-inch chunks. Finely chop onion.
In large roasting pan (about 17" by 11 1/2"), 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 a knife, basting with pan drippings occasionally.
To serve, skim and discard any fat from pan drippings. Garnish with fresh rosemary. |
