Lemon and Rosemary Chicken Bake

Chicken. Chicken. Chicken. It is like the easy go-to ingredient for dinner at my crib. Pull out a couple of chicken breasts and there is a million and one ways to put a spin on it for a quick meal during the work week. But man, do I get tired of chicken breasts. My mom is a master of frying chicken and for me; nothing beats a fried chicken leg. Now that is a treat I reserve for visits to her house. I don’t think it would be in the best interest of my waist line to master the art of frying chicken. However, I still dig on some chicken legs and that is why I was super excited when I stumbled onto this Lemon and Rosemary Chicken recipe from Sparkling Ink. I’m pretty sure it was a pretty image on Pinterest that led me to the site.

It is a great dish to prepare and take to someone or to feed a large crowd. I doubled the recipe recently to feed my family over the holidays. The smells that this dish provides will set any mouth to watering.

Lemon and Rosemary Chicken Bake from Sparkling Ink

Ingredients (serves 4):

8 chicken legs 

1 lemon
1 pound potatoes 

10 cloves garlic
4 tablespoons olive oil
fresh rosemary
coarse salt & pepper
glass of dry white wine

Directions:
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. 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 F for 40-50 minutes until tender, fragrant and beautifully browned.