Lemon chicken with roast potatoes
Chicken legs marinated in lemon, garlic and rosemary and roasted in the same tin as the potatoes, which soak up the tangy juices. Simple everyday cooking in Argentina and Uruguay; some add a splash of white wine.
- 1 h 40Time
- 23 minHands-on
- 4Portions
- 55 gprotein per portion
- 850kcal per portion
Ingredients for 4 portions
- 1.4 kgChicken legs, 4 whole legs
- 2Lemons, juiced
- 1Lemon, sliced
- 6 clovesGarlic, crushed
- 4 sprigsRosemary, sprigs
- 2 tbspRapeseed oil, for the marinade
- to tasteSalt
- to tasteBlack pepper
On the side
- 1 kgPotato
- 2 tbspRapeseed oil, for the potatoes
Method
- Mix the lemon juice with the garlic, rosemary, oil, salt and pepper in a large roasting tin. Turn the chicken legs in the marinade until well coated.
- Leave the chicken to marinate for 30 minutes, or up to a few hours in the fridge.
- Heat the oven to 200 °C. Peel the potatoes, cut them into large chunks and toss with the oil and a little salt.
- Turn the chicken skin side up, arrange the potatoes around it and lay the lemon slices on top.
- Roast for 30 minutes.
- Turn the potatoes and baste the chicken with the juices from the tin.
- Roast for another 25 minutes, until the chicken is golden and cooked through and the potatoes are tender.
- Serve the chicken with the potatoes, spooning over the juices from the tin.
