CHICKEN AND POTATO BAKE

3 medium sized potatoes

1 small onion, finely chopped

2 lb. broiler-fryer, cut up or 2 chicken breasts, halved

1/8 tea. salt

1 tea. dried rosemary leaves, crushed, or 2 tab. fresh, chopped

1/8 tea. coarsely ground black pepper

fresh rosemary for garnish

Cut unpeeled potatoes into 1 1/2" chunks. In large roasting pan, toss potatoes and onion with chicken, salt, rosemary, and pepper. Arrange the chicken pieces, skin-side up; bake at 425' for 1 hour or until potatoes are tender and browned and juices run clear when chicken is pierced with a knife, basting with pan drippings occasionally. To serve, skim and discard any fat from pan drippings. Garnish with fresh rosemary.

CHICKEN AND PRUNES

2-3 lb. broiler-fryers, cut up

3 medium carrots, cut into bite sized chunks

12-oz. pkg. pitted prunes

1/3 cup brown sugar

1/4 cup white wine vinegar

2 tab. lemon juice

1/4 tea salt.

2 tea. flour

1 1/2 tea. dried basil

1/2 tea. pepper

In large roasting pan arrange chicken skin-side up. Place carrots and prunes around chicken. Mix brown sugar, wine vinegar, lemon juice, flour, basil, salt and pepper; pour over chicken. Bake 400' for 50 to 60 min.; basting chicken frequently with juice in pan, until chicken is fork tender and juices run clear when pierced with a knife. Arrange on platter or dish. Skim fat from juice and pour over chicken.