6 whole chicken legs (about 3 lb)
40 unpeeled cloves of garlic
1 lb small red (or multi colored) potatoes, quartered
1 tsp salt
1 tsp leaf rosemary, crumbled
1/2 tsp cracked black pepper
2 tbl vegetable oil
1 loaf or baguette of Italian or French bread, cut lengthwise
Preheat oven to hot (425º).
Spray large roasting pan with Pam.
Cut chicken at the joint to separate leg and thigh.
Combine chicken, garlic, potatoes, sale, rosemary and pepper in roasting pan.
Add vegetable oil and toss to coat.
Bake, stirring occasionally in pre heated, hot oven (425º) for 35 to 40 minutes, until all
Remove from oven, DO NOT TURN OFF.
Place bread, cut side up on a baking sheet. Bake 5 minutes or until lightly toasted. Pinch garlic out of skins and spread on toasted bread.