Frango Assado (Roast Chicken)

There are hundreds of ways of roasting chicken. This is the way my mother taught me. Just the smell of it brings back lovely childhood memories. As a grown up, I discovered this is a great recipe for busy mums - just stick everything in the oven and go and do something else while it is cooking.

Ingredients (for four; for a family of five, like ours, add some extra wings or drums)

• 1 chicken (preferably free range)
• 2 cloves garlic
• salt
• black pepper
  
• vinegar
• rosemary (optional)
• potatoes (2 per person)

1. Cut the chicken into pieces (I save the back for making stock and use only the nobler bits)
2. Season with salt, black pepper, garlic, vinegar and rosemary
3. Place in a hot oven
4. Peel the potatoes and cut them in halves (or quarters if they are very big) and stick them in the oven in the same baking dish as the chicken
5. After half an hour, turn the chicken and the potatoes so that they brown on both sides
6. Continue cooking for another half hour

Serve with a mixed salad or any kind of vegetables