Italian Roast Chicken

Oven

Pre-heat to 220°C.

Onion (1 thinly sliced)
Garlic (20 cloves unpeeled)
Rosemary (6 fresh sprigs)

Place in baking dish & mix.

Chicken (around 1½ kg in 12 to 15 pieces)
Potatoes (1kg peeled, in 2 cm pieces)

Add to baking dish.

Olive oil (250ml)

Pour over.

Salt & ground Black pepper

Season generously.

Cook in oven for 20 minutes.
Lower oven temperature to 190°C and cook for a further 40 minutes.
Turn the potatoes & chicken regularly so that they cook evenly.