Garlic & Garden Herb Roast Chicken Recipe

Ingredients

1kg potatoes, any kind
4 garlic cloves
2 lemons
4 chicken legs
3 tbsp olive oil
Sea salt
Freshly ground pepper
A handful of rosemary sprigs
A handful of sage, leaves only
A handful of oregano, leaves only
1 glass of white wine

Prep: 10 mins | Cook: 1 hr

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Method

1. Warm your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and slice them into bite-size chunks. Slide them into a large roasting tin. Peel and thinly slice the garlic. Cut 1 lemon into thin wedges. Add the garlic and lemon to the potatoes, along with the chicken legs. Pour over 3 tbsp olive oil and season with a good pinch of salt and pepper. Toss to coat, then slide the tin into the oven. Roast for 30 mins.

2. After 30 mins, remove the tin from the oven. Lift the chicken legs out onto a plate. Add the rosemary sprigs, sage and oregano leaves to the tin. Pour over 1 glass of white wine and turn the potatoes over to mix them with the herbs and wine. Add the chicken back to the tin, on top of the potatoes, and slide back into the oven for 30 mins, till the chicken is cooked through and the potatoes are tender.

3. When cooked, serve the chicken and potatoes on warm plates, with wedges of the remaining lemon for squeezing. Perfect with steamed French beans or a crisp green salad.