Rosemary ham cut into small pieces. Garlic and rosemary leaves are crushed. Chicken livers are finely chopped. Make a stuffing of ham, livers, garlic, rosemary, salt and pepper. Chicken is cleared and washed. Fill with stuffing, is sutured and top watered with lemon juice and place in a greased baking dish with butter. Chicken covered with foil and bake 2 hours of 150-160 C. Remove the fthe oil and bake another 10-15 minutes until chicken is golden. Potatoes are cleaned, cut into large cubes, boil in salted water. When ready, drain and place them on the butter. The chicken is served separately from the potatoes.