Thoughts From The Loo

Sometimes I want roast chicken, but don’t feel like doing a whole bird. This is a great way to use legs and thighs!

Ingredients

• 1 Pound Potatoes
• 6-8 Chicken Legs & Thighs
• 8-10 Chestnut or Cremini Mushrooms (Optional)
• 2 Lemons
• 3 Garlic Cloves
• 3 Sprigs Rosemary
• 3 Tbsp Olive Oil
• Salt & Pepper

1. Preheat oven to 450F
2. Roughly chop Rosemary Leaves
3. Combine Rosemary, Garlic, Pinch of Salt & Pepper, and 1 Tbsp Olive Oil in mortar, then combine until paste is formed
4. Add remaining Olive Oil and juice of Lemons, saving lemon halves
5. Arrange Chicken pieces, Potatoes, and Mushrooms on baking sheet
6. Spoon Rosemary mixture over chicken and potatoes
7. Stick Lemon halves wherever you have free space
8. Roast 35-45 minutes, until Chicken is golden brown and juices run clear
9. Baste Chicken and Potatoes with pan juices halfway through

This is a delicious dinner, and the smell when it is roasting in the oven is to die for! I like to serve with a warm Baguette on the side. Enjoy!