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Lemon Rosemary Chicken Bake

HeatherHeather Giustino
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Lemon Rosemary Chicken Bake by Heather Giustino
Lemon Rosemary Chicken Bake by Heather Giustino


  • 8 chicken legs
  • 1 lemon
  • 1 pound (450 g) potatoes
  • 10 cloves garlic
  • 4 tablespoons olive oil
  • fresh rosemary
  • coarse salt & pepper
  • glass of dry white wine
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  • 1

    Put chicken legs into a roasting dish. Cut potatoes and lemon into wedges. Add in the wedges and peeled garlic cloves. You can half some of the largest cloves.

  • 2

    Add in olive oil, coarsely chopped rosemary, salt and pepper and toss until all the ingredients are evenly coated. Pour in a glass of dry white wine. Bake at 400 degrees for 40-50 minutes until tender, fragrant and beautifully browned.

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