Ingredients (serves 4)
- 8 chicken legs
- 1 lemon
- 1 pound (450 g) potatoes
- 10 cloves garlic
- 4 tablespoons olive oil
- fresh rosemary
- coarse salt & pepper
- glass of dry white wine
Put chicken legs into a roasting dish. Cut potatoes and lemon into wedges. Add in the wedges and peeled garlic cloves. You can half some of the largest cloves.
Add in olive oil, coarsely chopped rosemary, salt and pepper and toss until all the ingredients are evenly coated. Pour in a glass of dry white wine. Bake at 400 F (200 C) for 40-50 minutes until tender, fragrant and beautifully browned.
We are not a dark meat family, so I substitute chicken breasts and this is so yummy.
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http://www.sparklingink.com/2010/10/lemon-rosemary-chicken-bake.html
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