Chicken with Rosemary Potatoes

- 8 pieces of chicken, if using all parts; 6 if using breasts only
- Salt and freshly ground black pepper to taste
- ½ cup plus 2 tablespoons olive oil
- 4 large potatoes, cut into eighths
- 6 to 8 sprigs of fresh rosemary, chopped
Instructions:
It was easier to find chicken, which was also much less expensive than veal, so Mom liked to roast chicken frequently with some potatoes- a simple and delicious meal!
- Preheat the oven to 350 degrees.
- Remove the skin and fat from the chicken, then salt and pepper each piece. Heat ½ cup olive oil in a large frying pan and slowly fry the chicken pieces, turning often to prevent burning.
- In a casserole dish, line up the potatoes, drizzle them with 2 tablespoons olive oil, and sprinkle with the rosemary, salt, and pepper. Bake until tender, about 30 minutes, turning frequently to make sure they don’t stick.
- Turn off the oven and place the chicken in the casserole dish with the potatoes. Let sit for 10 to 15 minutes. Serve.