Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             medium  potatoes -- about 2 pounds
  1             medium  onion
  2            3 pound  broiler-fryers -- cut up
  2          teaspoons  salt
  2          teaspoons  dried rosemary -- crushed
     1/2      teaspoon  coarsely ground pepper
                        fresh rosemary -- garnish

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.

Nutritional Information:

79 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 18g Carbohydrate; 0mg Cholesterol; 539mg Sodium