Lemon and rosemary roast chicken legs with new potatoes
Crisp-skinned chicken legs roasted over lemony potatoes, big on herbs and garlic so you never miss the salt.
- Time1 hr 10
- LevelEasy
- Costabout £1.88 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Put the potatoes in a large roasting tin with the oil, garlic, half the rosemary and the pepper. Toss well.
- 2
Slash each chicken leg twice with a knife. Rub with the rest of the rosemary and the zest of 1 lemon. Sit the legs on top of the potatoes.
- 3
Cut the second lemon into wedges and tuck them around the tin. Squeeze the juice of the zested lemon over everything.
- 4
Roast for 50 minutes, until the skin is golden and the juices run clear when you pierce the thickest part.
50 min - 5
Boil the green beans for 4 minutes until just tender, then drain.
4 min - 6
Rest the chicken for 5 minutes, then serve with the potatoes, beans and the lemony tin juices spooned over.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.