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Golden Garlic Chicken With Sweet Potatoes

chicken - other

3 chicken legs
3 chicken breasts
3 sweet potatoes
3 tablespoons lemon juice
2 tablespoons vegetable oil
1 tablespoon crumbled dried rosemary; or
3 tablespoons fresh
1 teaspoon salt and pepper
4 whole heads garlic; unpeeled
1 teaspoon olive oil
fresh rosemary sprigs

Trim chicken and cut into pieces, serving legs at joint and cutting breasts in half crosswise. Peel potatoes; cut into 1/4 inch thick slices. In bowl, toss together potatoes, chicken, lemon juice, vegetable oil, rosemary, salt and pepper. Arrange potatoes in single layer in 13- x 9-inch baking dish. Top with chicken, skin side up. Cover and marinate in refrigerator for 4 hours. Trim tops from garlic heads; brush with olive oil and wrap in foil. Nestle into chicken and potatoes. Roast in 425ºF oven, basting occasionally, for 30 minutes. Remove garlic and discard foil; return garlic to pan. Roast, basting a few times, for 30 to 45 minutes or until juices run clear when chicken is pierced. Serve garnished with rosemary sprigs. Food Exchanges: 1 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Contributor: The Canadian Living 20th Anniversary Cookbook.

Yield: 8 servings

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