Ingredients
Scale
- ¼ cup (60 ml) extra-virgin olive oil
- 10 medium garlic cloves, 2 minced, and 8 smashed and peeled
- 1 ½ Tbsp finely chopped fresh rosemary + 4 rosemary sprigs
- 1 packed tsp grated lemon zest
- 1 ¼ tsp kosher salt
- ½ tsp freshly ground black pepper
- 3 medium Yukon Gold potatoes (about 1 ½ lb/680 g), peeled, halved and cut into ¼-inch-thick wedges
- 4 lb (1.8 kg) bone-in, skin-on chicken thighs and legs, excess fat trimmed
- ½ cup (120 ml) dry white wine or chicken broth
- chopped fresh flat leaf parsley for serving (optional)
Instructions
- Preheat the oven to 400˚F (200˚C). Whisk together the olive oil, minced garlic, chopped rosemary, lemon zest, salt and pepper in a medium bowl.
- Arrange the potatoes, the whole, smashed garlic cloves and the rosemary sprigs in the bottom of a large roasting pan. Drizzle with about half of the olive oil-rosemary mixture and toss well with tongs or your hands to coat.
- Arrange the chicken pieces on top of the potatoes. Brush the chicken evenly with the remaining olive oil mixture, then add the wine to the roasting pan, taking care to pour it around the chicken, not over the top.
- Roast the chicken for 30 minutes. Spoon some of the pan juices over top, gently stir the potatoes (lifting up the chicken pieces as necessary) to facilitate even cooking, and continue roasting until the potatoes are tender and the chicken is well browned and cooked through, another 20-25 minutes. Remove from the oven and let rest for about 10 minutes before serving.
- Serve hot, sprinkled with parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Entree
- Method: Roasting
- Cuisine: Basics