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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Large oval cocotte — whole leg of lamb, big batch braises
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Large oval cocotte — whole leg of lamb, big batch braises
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Preheat oven to 450 and lightly oil a 13" x 9" shallow baking dish. Mince & mash 2 garlic cloves to a paste with salt. Whisk together garlic paste, lemon juice and 2 Tbls. oil with salt and pepper to taste in small bowl. Make 2 bes of overlapping lemon slices in pan and place chicken on top. Brush chicken generously with some garlic-lemon mixture and season with salt & pepper. Toss potatoes, remaining 5 garlic cloves, and remaining Tbls. olive oil in a bowl until coated well. Arrange vegetables around chicken & sprinkle with olives & rosemary. Roast in middle of oven for 15 mins. and brush with remaining garlic-lemon mixture. Roast 10 - 15 mins. more or until chicken is donw. Discarlemon slcis an sere chicken with vegetables spooning any pan juices over them.