1 (2 to 3 lb.) chicken

8 potatoes (figure 2 per person)

2 tablespoons  salt

1 garlic clove

1 teaspoon dried sage

1 teaspoon rosemary

Olive oil

Garlic Salt

Fresh ground black peper

Wash potatoes and cut them into eighths (quarters, if you’re using new potatoes). Season potatoes with rosemary, garlic salt, salt, pepper and enough olive oil to coat mixture. Toss mixture to assure even coating. Wash chicken thoroughly, pay dry, remove excess fat. Place garlic clove in the cavity of chicken, along with sage, salt and pepper. Sprinkle salt and pepper on outside of chicken, then place chicken in large roasting pan. Pour potatoes around chicken in a single later, then pour remaining spices over chicken. Place in a 450° oven for 25 minutes. Stir potatoes, then lower heat to 350° and bake chicken for 45 minutes to an hour longer.