One 3-pound chicken, cut into serving pieces
3 large Russet potatoes, peeled, cut into 2-inch cubes
Salt and pepper to taste
3 Tbsp olive oil
3 Tbsp finely chopped parsley, Italian flat-leaf if tender
1 1/2 tsp finely chopped fresh rosemary
2 garlic cloves, finely chopped
Spread the chicken pieces and potatoes on a piece of waxed paper and season lightly with salt and pepper on all sides.
Heat the olive oil in a large saute pan and add the chicken and potatoes. Cook over medium heat, turning the pieces frequently, until golden brown on all sides.
Cover, lower the heat and cook 10 minutes more, until the chicken is done.
Remove from the heat and place in a large serving bowl. Sprinkle the fresh herbs and garlic over, toss to distribute, and serve hot.
Note: Chop the herbs and garlic by hand. A processor will make them soggy and wet.
Serves 4.
