1 chicken
1/4 c. oil
2 tbsp. rosemary leaves
1 clove garlic
1/2 c. tomato juice or puree (3/4 c. water mixed with 2 tbsp. tomato paste)
Salt and pepper

Cut up and fry chicken in oil until brown. Put chicken in roaster. Add 1/2 cup tomato juice or puree, garlic clove (cut up), 2 tbsp. rosemary, and 1/4 cup oil in which chicken has been cooked. Salt and pepper to taste. Mix well. Cook at 350 degrees for 35 to 45 minutes.

YUMMY POTATOES:

In the skillet where you fried your chicken, put peeled and cut up potatoes (have oil boiling). Add 1 clove garlic (cut up), rosemary leaves, and salt and pepper to taste. Mix well. Bake with lid on in oven at 395 to 400 degrees. Cook until potatoes are cooked. Remove the lid the last few minutes for potatoes to get golden brown.