Title: Roast Chicken II
Categories: Italian, Chicken, Main dish
Yield: 6 Servings
4 lb Roasting chicken
2 ea Garlic cloves, chopped
Salt/pepper
4 T Butter or olive oil
1/2 c Red wine vinegar
5 ea Potatoes, quartered
1/2 c Raisins
1/2 c Romano cheese, grated
1/2 c Pignoli nuts
2 T Basil
Cut chicken into serving pieces, wash and dry thoroughly. Butter
roasting pan, Arrange potatoes around outer edge of pan; add chicken,
lay pieces skin side down. Sprinkle with salt, pepper, parsley,
chopped garlic, raisins, Romano, nuts, and basil. Put dabs of butter
on chicken, then sprinkle with vinegar. Bake in preheated oven 350
degrees for 1 hour.
