Roasted Chicken

1 (3-4) pound whole chicken

3 T. olive oil, divided

3 garlic cloves

1 t. salt

1 T. pepper

3 sprigs fresh rosemary

1 lemon, quartered

Rub chicken and cavities with 2 T. oil, garlic cloves, salt and pepper. Tuck chicken wings under, tie legs together with string. Pour remaining 1 T. oil into a large skillet, place chicken breast side up, in skillet. Place rosemary sprig and 2 lemon quarters into neck cavity, repeat in lower cavity. Place remaining rosemary underneath skin. Bake at 450 degrees for 30 minutes, reduce heat to 350 and cook 1 hour. Serve with roasted potatoes.

Roasted Potatoes

8 medium new potatoes, havled

3 T. butter or margarine, melted

1 t. salt

1 t. pepper

Place potatoes on a baking sheet. Drizzle with butter, sprinkle with salt and pepper. Bake at 350 for 1 hour, turning every 20 minutes.