This simple one-pot-roast chicken is absolutely delicious, incredibly simple to make and cheap as chips.
Chicken legs are the most flavoursome and succulent part of the chicken and the lemon and rosemary add a lovely aroma to the whole dish. Not to mention that super crispy skin…mmmmm.
It is also a great dish if you are cooking for lots of people, as it takes no preparation time at all and you can just let it do it’s thing in the oven while entertaining.
Any leftovers make an amazing lemony chicken and tomato sandwich. Enjoy!
COOK 1 hr
For the Meat:
- 4 Chicken Legs
- 4 Garlic Cloves
- 4 Sprigs of Rosemary
- 1 tsp Chili Flakes
- 1 Lemon, quartered
- 150ml Dry White Wine
(I used dry Vermouth for this which gives the gravy a slightly sweeter taste)
- 600 g Potatoes
(you can use baby potatoes if you like a firmer potato or the most commonly found Maris Piper, which is waxier and softer. My favourite are King Edward potatoes as they are very smooth and floury and make a great roast potato. Remember that depending on the kind of potato you use the cooking time will vary. Check the dish after approx. 50 mins. Your chicken will be done but if the potatoes are still not soft put back in the oven for a further 10 - 20 minutes).
- Green side salad to serve
- Preheat your oven to 200°C, gas mark 6
- Peel and half or quarter your potatoes (depending on size) and place in a baking tray. Season with salt and pepper, drizzle with plenty of olive oil and place the lemon quarters and rosemary on top. Then pour over the wine.
- Place the chicken legs on top of the potatoes and season with lots of sea salt (this will help make the skin crispy), black pepper and the chili flakes and drizzle with some more olive oil.
- Put in the pre-heated oven and roast for 50 mins - 1 1/4 hrs.
- Serve with a dry white wine or a glass of dry cider.
Recipe taken from www.waitrose.com and adapted by Toni.