04
Jan
INGREDIENTS
4 medium potatoes
4 whole chicken legs (drumstick and thigh)
10 cloves of garlic
2 springs of fresh rosemary
1 lemon
4 tbs of olive oil
salt and pepper
DIRECTIONS
Preheat the oven to 375 F. Peel the potatoes, slice them about 1/4 inch thick, put them in a medium bowl, add 2 tbs olive oil, salt, pepper, mix, and transfer to a 12×10 pan. Arrange the potatoes in one layer, and then add the garlic cloves in between the potatoes (peel them first).
Take the skin off the chicken, put it in the same bowl, add 2 tbs of olive oil, salt, and pepper, mix, and put the chicken on top of the potatoes and garlic. Transfer to the oven and bake for 40 minutes.
Meanwhile, strip the rosemary leaves off the springs, and put them in a small bowl. use a vegetable peeler to peel strips of lemon zest from the lemon, and transfer to the small bowl with the rosemary. Slice the lemon into 2 pc, and after 40 minutes, take the tray out, sprinkle the rosemary and lemon zest on top of the chicken and potatoes, and drizzle the squeezed lemon, return to the oven and bake for another 20 minutes on 350F.