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The Honorable Loretta Sanchez
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Garlic Roasted Chicken with New Baby Rose Potatoes and Shallots
Preheat oven to 450 degrees. Wash chicken and potatoes and towel dry. In a small bowl, mix together 1/2 cup olive oil, rosemary, and thyme. Place unsplit chicken legs into a baking dish and generously brush both sides with the olive oil mixture to marinate. Sprinkle thin slices of garlic over chicken and salt and pepper to taste.
Cut potatoes into quarters and peel shallots. Combine potatoes and shallots in small baking dish. Add 3 tablespoons olive oil and stir together to coat thoroughly. Sprinkle caraway seeds over and salt and pepper to taste.
Bake chicken and potatoes for 1 hour, occasionally stirring potatoes.
Serves: 2 to 4
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