Country Chicken and Potato Bake

Source: Jan Taylor

2 pounds potatoes, cut into 1 1/2-inch chunks
1 medium onion, finely chopped
2 whole chicken (about 3 pounds each), cut up
2 teaspoons salt
2 tablespoons rosemary
1/2 teaspoon ground black pepper

Preheat oven to 425 degrees F.

In large roasting pan toss potatoes and onion with chicken pieces, 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 tip of knife, basting with pan drippings occasionally.

To serve, skim any fat from pan drippings.

ENJOY!