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Rosemary Lemon Chicken Legs

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Rosemary Lemon Chicken Legs
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Makes: 4 servings adjust



  • 8 Chicken Legs
  • 1 Lemon
  • 1 pound Red Potato
  • 10 cloves Garlic
  • 4 tablespoons Olive Oil
  • 1 Fresh Rosemary
  • 1 pinch Sea Salt
  • 1 pinch Black Pepper
  • 1 cup White Wine

Step 1

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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