8 or so chicken legs
1 lemon, sliced
1 pound of potatoes, cut into large chunks
10 or more cloves of garlic, peeled
4 tablespoons olive oil
2 sprigs fresh rosemary, chopped
coarse sea salt & pepper
1 glass of dry white wine

Put chicken legs into a baking dish and add the potatoes, lemon and garlic cloves. Drizzle in olive oil and sprinkle with rosemary, salt and pepper, and toss until all the ingredients are evenly coated. Pour in a glass of white wine. Bake at 400 F for 40 minutes until tender, fragrant and beautifully browned.

Tip: For softer potatoes, boil chunks for 6ish minutes before baking. To give chicken a browner color in the end, pan sear the legs for 3 minutes on each side before baking.

serves 4