Roast Chicken with Garlic, Rosemary and Potatoes
Rinse and pat dry the chicken.
Coarsely chop half of rosemary leaves.
Peel potatoes and cut them in halves.
Cut garlic cloves in halves, mix with potatoes and season with salt and pepper..
Rub the chicken cavity with salt and pepper, stuff with remaining rosemary sprigs. Place potatoes with garlic around the chicken and drizzle with olive oil. Sprinkle with chopped rosemary. Pour broth over the vegetables and bake in preheated oven at 180°C (approximately 350°F)for about 50-60 minutes. Season with salt and pepper to taste and serve.