Chicken Legs with Lemon, Potatoes, Thyme & Oregano
Ingredients
Summer · Serves 4-6
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6
free-range chicken legs
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1 bunch
lemon thyme
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1 bunch
oregano
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4–5 tbsp
extra virgin olive oil
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800g (1lb 12oz)
Marfona or other waxy potatoes
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1
bulb of garlic, halved
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1 large
unwaxed lemon, sliced
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small glass
white wine
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flaky sea salt
Method
The day before you plan to serve this dish, remove the chicken legs from the fridge and pat dry. Generously season with salt, scatter over some of the lemon thyme and oregano, then drizzle with a good glug of olive oil and massage the meat well. Place the dish back in the fridge and leave overnight to marinate.The next day, set a pan of salted water over a high heat. Once boiling, add the potatoes and cook for around 8 minutes, or until just tender. Drain and leave to cool for a couple of minutes, then cut into slices 3cm (1in) thick.
Preheat the oven to 180°C/350°F/gas mark 4.
Drizzle a little oil into a large roasting tray, then add the chicken legs, potatoes, garlic bulb and lemon slices. Season well and scatter over a little more thyme and oregano. Place in the oven and roast for 1 hour, giving the tray a shake to toss the potatoes around halfway through the cooking time. Once the chicken skin is golden and the potatoes are crisp, remove from the oven.
Lift the chicken, potatoes, garlic bulb and lemon slices out of the tray and pile onto a platter. Set the roasting tray over a medium–high heat and tip in the wine, allowing it to bubble away for 5–6 minutes, while using a wooden spoon to scrape up all the delicious bits from the bottom. Pour this mixture over the platter.
Serve with a sharply dressed, fresh garden salad and a cold summer drink of your choice.