Ingredients
4 garlic cloves, minced
1 tablespoon dried rosemary, crushed
1 1/3 pounds potatoes, cut into 1/2-inch chunks
4 bone-in chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
Method
Sources
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dataset
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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
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
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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
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
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Stir together garlic and rosemary. Set aside 2 teaspoons. Place potato pieces in a lightly greased 13- x 9-inch pan. Coat potato with vegetable cooking spray; toss with remaining garlic mixture. Loosen skin from chicken breasts by inserting fingers and gently pushing between the skin and meat. Place 1/2 teaspoon reserved garlic mixture beneath skin of each breast half. Place chicken, skin side up, on potato. Coat chicken with cooking spray; sprinkle with salt and pepper. Bake at 425° for 45 minutes or until done.