Lemon, oregano and olive oil, the triad at the heart of Greek cooking, infuses the potatoes and chicken in this heart-warming dish. This is a great fall back meal on a busy day, and it makes for an impressive meal for a dinner party too. The prep time is small but the taste is big! the secret to this meal is the salt. A potato is only tasty if it has been married intimately with salt.
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.
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