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.
The table's about to be set...
Our new location... Le Jardin Antiquities opens this week...
Local designer, Laurie Miller has invited us to join Pflugrad and Blackmon Antiques in a collaborative market of fabulous antiques and unusual finds.
Please come back...we'll have beautiful images and lot's more information to share.
It's your turn. Let's talk!
Sharing this recipe today at On The Menu Monday.
Click here for more recipes.
Image and recipe via
Tablescape via unknown