POT ROASTED CHICKEN 

From The Boston Globe, January 23, 1980 ...

Serves 4 - oven 350 degrees

1 chicken; halved

2 tbsp oil or butter

1 clove garlic, minced

4 medium onions; quartered

4 medium potatoes; quartered

6 carrots; cut into 2" pieces

1 cup chicken broth

1 tsp rosemary; crumbled

salt and pepper

Heat the oil or butter in a skillet or dutch oven and add the garlic.  Place chicken, skin side down and brown on both sides.

Remove chicken and add vegetables; saute briefly.  Return chicken to pan, add broth, rosemary and salt and pepper.

Bake for 1 hour at 350 degrees, basting a couple of times.  Serve.

Review:  I only made this since it was a cool summer day, and it was next up in my list.  It was just okay ... I think the leftover vegetables will end up being the best part.