Herb Roasted Chicken and Potatoes

Serves 4
4 chicken leg quarters
4-5 small red or white potatoes halved
2-3 Tbsp olive oil
2 Tbsp chicken stock (from the boiled chicken pot)
1-2 garlic cloves
1Tblsp Oregano (fresh or dried)
1 Tbsp Basil (fresh or dried)
1 Tsp salt
1 Tsp black pepper
2-3 Celery stalks washed with leaves on

In a large pot of salted water boil chicken until almost cooked through.  Save the stock from the pot. Pre-heat oven to 400 degrees Arrange chicken on a rack in a roasting pan and surround with the potato halves. In a food processor add oil, stock, garlic, oregano, basil, salt, and pepper. pulse 5-6 times until well blended. Brush the tops of chicken and potatoes generously with the oil. Lay celery stalks on top and brush with the oil. Use all the herb infused oil. Tent the pan with aluminum foil and bale for 45-50 minutes. You can remove foil and broil for a few minutes to crisp the skin.