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l lb. Yukon Gold potatoes
2 large garlic cloves
2 tsp. chopped fresh rosemary leaves
l/2 tbsps. olive oil
2 whole chicken legs (about l-l/2 lbs. total)
Peheat oven 500. Cut potatoes into l/2″ pieces and finely chop garlic. In bowl stir together potatoes, half of garlic, half of roseary, oil and salt and pepper to taste. Pat chicken dry and season well with s&p. Sprinkle chicken with remaining garlic and rosemary. In a roasting pan arrange hcicken in one layer and scatter potatoes round chicken. Roast chicken and potatoes in middle of oven until chicken is cooked through and potatoes are crisp about 35 mins.
Serves 2 as a main course. Gourmet Jan. l999

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