Country Chicken and Potato Casserole

1 medium onion
6 medium potatoes
2 to 3 lb fryer, cut up
2 teaspoons salt
2 teaspoons Rosemary leaves, dry and crushed
2 tablespoons fresh Rosemary leaves, chopped
1/2 teaspoon black pepper
 
Pre-heat oven to 425. Cut potatoes into 1 1/2 inch chunks. 
Chop onions.
Spray large roasting pan with Pam and add a small amount of oil. 
Toss potatoes and onions and chicken, salt, rosemary and pepper. 
Arrange chicken, skin side up. 
Bake uncovered 1 hour until potatoes are tender and browned basting with pan drippings. 
Skin chicken and discard with pan drippings. 
Garnish with fresh Rosemary.
 
Rosalie Bourgeois