Lemon Chicken Legs on Potato Bake Recipe

By first crisping the potatoes and then laying the chicken legs on top to cook you end up with unctuous sticky potatoes and a zingy lemon chicken.

Ingredients: (Serves 4)

2 x 600g Whole Organic Chicken Legs

1 Lemon - Zest and Juice

2 Garlic Cloves Chopped or Crushed

2 Sprigs Fresh Rosemary

8 Tbsp Light Olive Oil

1.25-1.5 KG Large Potatoes Sliced into 1.5cm slices.

75ml White Wine

Fajita or Chicken Seasoning to Taste

Method:

1-2 hours before cooking marinade the chicken legs in a bowl with half the olive oil, the zest and juice of a lemon, the garlic and rosemary.

Get a roasting tin or casserole that will fit the 4 whole legs flat and put the potatoes in with the remaining olive oil. Season and toss then arrange in layers in the dish. (max 3 layers, 2 is ideal). 

Place in a 180 degree or gas mark 7 pre heated oven until the tops are turning brown (normally 50-60 mins).

Remove from the oven and arrange the chicken legs on top so that all the skin will crisp - tip any remaining juices from the marinade over the chicken. Add the fajita or chicken seasoning with a light sprinkle and pour the wine down the side so as to run to the bottom of the casserole.

Cook for 50 mins to 1 hour and serve when the skin is golden brown...