Updated: Apr 28, 2020
Potatoes cooked in chicken fat, fresh garlic and lemon, oh yes. This one pan wonder is the simplest throw together tea, that is special enough for a treat, yet easy enough for just a miserable weekday that needs cheering up.
I made tiny incisions in the chicken legs and stuffed them with garlic. You can’t beat garlic, lemon and olive oil with chicken really so I didn't divert. Make sure you par boil the potatoes before chucking them in with the chicken, they will then cook happily in all the juices and still have a fluffy inner with a caramelised edge.
You could even put shallots or red onions in the baking dish for an extra side dish.
4 large chicken legs
2 whole lemons
1 whole large garlic bulb
Salt & pepper to taste
Fresh oregano or thyme
Any potatoes I used around 6 Jersey Royals
Preheat oven to 180°C/gas mark 4/ 350°F
Chop and parboil the potatoes for 6-7 mins
Make small incisions in the chicken legs and stuff with small pieces of chopped garlic (you will need about 3-4 large cloves) reserve the remaining garlic for the baking tray
In a baking tray, layer the potatoes with slices of the remaining garlic
Thinly slice one lemon and add to the tray
Layer over the chicken legs
Zest and juice the remaining lemon over the chicken/potatoes
Cover with a really good slug of olive oil
Season with salt and pepper and chopped oregano
Bake for 25-30 minutes, making sure to turn the potatoes and garlic over halfway through
Leave to rest for a good 5 minutes before serving