Lemony Chicken Leg and Potato Bake
This amazing recipe is one of our home favourites, when served the potatoes are cooked in the chicken and lemon juices so they caramalise, the taste is intense!
Serves Four
Ingredients:
5 Large Potatoes Sliced 2 cm thick
3 Cloves Garlic
2 Lemons
200g Sliced Mushrooms
250 ml white Wine
Olive Oil
Fajita Seasoning
2 Sprigs rosemarhy
Method:
Using a non stick roasting tin (like Jamie Oliver's Tefal range) arrange the sliced potatoes in the tin so there are two interspersed layers - with gaps so the potatoes can all brown. Add 3 tablespoons of olive oil 1 Tbsp of fajita seasoning and some salt - toss the potatoes in the mix before arranging.
Place in the oven at 180 degrees fan or gas mark 7 for 45 mins until they are browning around the edges.
Whilst cooking place the chicken legs in a bowl and add the juice and zest of the lemons along with the garlic and rosemary. Add 2 Tbsp fajita seasoning and some salt. Toss and set aside.
Once the potatoes have browned add the sliced mushrooms and pour over the wine. Then arrange the chicken legs over the potatoes and pour any juice left in the bowl over the top.
Return to the oven for 45 minutes until the chicken legs are crisp and brown, serve with veg of your choice!