Garlic lemon herb roasted chicken legs with baby golden potatoes & olives
Recipe:
Prepare the dressing/marinade first: finely chopped garlic & shallots, olive oil, juice of 1 lemon, 1 tsp whole grain mustard, herbs (fresh &/or dried), salt & pepper.
Bring chicken to room temperature (choose highest quality chicken you have access to – farm fresh being ideal). Rinse and pat dry chicken legs. Place in pan, coat with dressing and massage well. Let it sit in marinade while washing the potatoes and the Italian parsley.
Add the potatoes and Kalamata olives to the pan. Toss to coat well with the dressing. Add parsley (save some fresh parsley for when serving).
Roast in the oven at 425 degrees for approx. 40 minutes until skin is crisping and chicken internal temperature reaches 165.
Take out and let rest for 5-7 minutes. Plate the chicken, potatoes and olives. Drizzle dressing over all and add some more fresh parsley.
Enjoy – dish goes well with a nice glass of Beaujolais wine
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