Preparation - Easy
Serves 4

1 3 - 4 lb whole chicken (preferably free-range, tastier and have much less fat)
5 garlic cloves
1 lemon, quartered
3 - 4 inch sprig rosemary (optional) or
2 bay leaves (optional)
Salt and freshly ground black pepper
2 lbs. red-skinned potatoes (peeled and sliced)
3 T Extra virgin olive oil

Preheat oven to 450° F.

CHICKEN
Wash chicken under cold running water. Pat dry.
Place lemon, rosemary or bay leaf and 3 whole unpeeled garlic cloves in cavity along with salt and pepper.
Close chicken cavity.
Peel 2 garlic cloves. Slice in half.
Lift skin off breast and slip under skin.
Season the surface of the chicken with salt and pepper.
Place in roasting pan along with 3-4 tablespoons of water.

POTATOES
Peel potatoes and slice in 1 1/2-2 inch thick pieces.
Dry off on kitchen or paper towel.
Place 3 T olive oil in a second roasting pan.
Place in oven.
When hot, remove.
Add potatoes, shake well to cover with the hot oil.
Sprinkle with salt.

COOKING
Place both chicken and potatoes in 450 ° oven.
Cook for 1/2 hour.
Reduce heat to 375 ° F.
Remove potatoes and shake pan to evenly brown potatoes.
Check chicken occasionally making sure drippings are not burning. If liquid in pan dries up add a few more tablespoons of water.
Cook for another hour or till chicken cooked through. Test with a thermometer or by placing a fork in the joint of the thigh, if juice runs clear chicken is cooked
Remove from oven allowing chicken to rest 10 minutes before serving.

Note:
If potatoes are well browned before chicken is done, remove from oven - Return to hot oven for a few minutes before serving.