Roasted Rosemary Chicken with Garlic Mashed Potatoes


10 cloves garlic
2 tablespoons rosemary
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon pepper
1/8 teaspoon salt
4 pounds whole broiler-fryer chicken
1 large onion, quartered
5 medium potatoes, peeled
1 tablespoon olive oil
1/4 cup CF milk substitute, hot
2 tablespoons GF Flour mix

In a small saucepan cook garlic and rosemary in hot olive oil over low heat for 8 to 10 minutes or until garlic is soft (avoid burning). Remove garlic and set aside, reserving oil and rosemary in pan. Let cool, stir lemon juice, pepper and salt into oil. Wash the chicken thoroughly, pat dry with paper towels. Season body cavity with salt, insert used lemon rind into cavity. Pull the neck skin to the back and fasten with a small skewer. Tie the drumsticks securely to the tail. Twist wing tips under the back.

Place the chicken, breast side up, in a shallow roasting pan. Cut 5 slits in skin only large enough to insert on the five garlic cloves. Brush chicken with oil mixture.

Roast in a 375 degree oven for 1-1/2 hours or until meat thermometer registers 180 degrees. Remove from oven and cover with foil until carving time.

Garlic Mashed Potatoes: Finely chop the 5 reserved garlic cloves. Cook 5 medium potatoes with a half onion in lightly salted water until fork-tender. Drain and add potatoes and onion to garlic, olive oil salt and pepper to taste. Heat milk in pan used to boil potatoes until almost boiling. Whip potatoes, gradually adding enough milk to reach desired consistency.

Gravy: Pour pan drippings, with scraped up brown bits from chicken into a 2-cup glass measure. Skim and reserve fat from the pan drippings. Place 2 tablespoons of reserved fat into a medium saucepan (discard remaining fat). Stir in 2 tablespoons flour. Add enough chicken broth to drippings in the measuring cup to equal 1 cup. Add to flour mixture. Cook and stir till thickened and bubbly. Season to taste with salt and pepper cook 1 minute more.