Title: Rosemary marinade
      Yield: 4 Servings
 
      1    Half of chicken
    1/2 c  Extra-virgin olive oil
           Juice of one lemon
      1 c  Chopped fresh rosemary
      2 tb Minced garlic
           Salt and black pepper
      1 lb New potatoes, quartered,
           Blanched
           Fresh rosemary sprigs
 
  Preheat the grill. Season the chicken with olive oil, salt and pepper.
  Place on the grill and cook for 8 minutes on each side. Preheat the
  oven to 400 degrees. In a food processor, puree all the ingredients
  together until smooth. Season with salt and pepper. Toss the potatoes
  with the rosemary, coating each potato completely. Place the potatoes
  on a parchment-lined baking sheet. Roast the potatoes for 10 to 15
  minutes or until they are golden brown. Remove the potatoes from the
  oven and place on a platter. Arrange the chicken along the side.
  Garnish with fresh rosemary sprigs and Essence.
  
  Yield: 4 servings