1 (3 lb.) chicken
Salt and black pepper
1 lg. garlic head, cloves separated out but not peeled
4 bay leaves
1 1/2 tsp. dry rosemary, crumbled
1/4 c. olive oil
6 sm. new potatoes, halved (1 1/2 to 2 inch diameter)
1/2 lg. lemon

Season chicken cavity with salt and pepper. Halve 2 garlic cloves and place in cavity with 2 bay leaves. Rub chicken with rosemary; sprinkle with salt and pepper. Heat oil in heavy large oven proof skillet over high heat. Add remaining garlic and stir for 30 seconds. Add chicken, potatoes, and 2 bay leaves. Season potatoes with salt and pepper. Brown chicken on all sides. Squeeze lemon juice over chicken and vegetables. Place skillet at 375 degrees and bake for 1 hour until juice run clear, basting occasionally. Serve with pan juices (degrease them first).

NOTE: Roast garlic is excellent. Flavor is very different from raw garlic - almost a sweet taste. Good smashed on French bread.