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One-Pan Chicken |
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Serves 4
· 4 cloves garlic, unpeeled · 450g (1 lb) large new potatoes · 4 chicken legs · Few sprigs of fresh rosemary · 1 lemon, halved · 2 tablespoons olive oil
Preheat the oven to 190°C, 375°F or Gas 5. Lightly bruise the cloves of garlic under the blade of a knife, but don’t remove their skins.
Halve any extra large potatoes so they are all roughly the same size, then put them in a roasting pan with the chicken, garlic and rosemary. Squeeze over the juice from the lemon halves and add the shells to the pan. Sprinkle with olive oil and season generously .
Cook for 40 to 45 minutes, tossing the potatoes occasionally, until the chicken is cooked through and the potatoes are crisp, and golden brown. Serve with seasonal vegetables. |