Serves 4
8 chicken legs
1 pound potatoes
10 garlic cloves
4 T olive oil
2-3 T fresh rosemary, coarsely chopped
Fresh, coarse ground black pepper
1 1/2 t Sea salt
Preheat oven to 400 F
Put chicken legs into a roasting dish. Cut potatoes and lemon into wedges. Add in the wedges and peeled garlic cloves.
Add in olive oil, coarsely chopped rosemary, salt and pepper, and toss until all ingredients are evenly coated.
Bake at 400 for 40-50 minutes until tender, fragrant, and beautifully browned.
**Notes from Em**
This recipe was AMAZING and so super easy. Next time I make it I think I'll throw in some cubed butternut squash, and maybe some green beans. I served it with a super simple side salad that had a Tuscan herb vinaigrette on it.
1 comment:
mmmm! i am going to try this in the next couple weeks. i also like the idea of tossing in some green beans and serving w/ a side salad!
Post a Comment