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Princess and The Bear

Baked Chicken, Potatoes & Garlic In Fried Lemon, Olive Oil, Oregano & White Wine Sauce

Baked Chicken, Potatoes & Garlic In Fried Lemon, Olive Oil, Oregano & White Wine Sauce
Recipe Date:
August 7, 2020
Cook Time:
01:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • 6 chicken legs
  • 1 tsp sea salt
  • 1 tsp fresh ground pepper
  • 1/2 cup olive oil
  • 2 lemons, juiced, deseeded and quartered
  • 1 cup dry white Languedoc wine
  • 2 tbsps unsalted butter
  • 12 small fingerling potatoes, boiled and sliced in half lengthways
  • 10 whole, peeled garlic cloves
  • 1 tbsp Greek oregano
Directions

Wash and pat dry the chicken legs then salt and pepper.  

Heat the olive oil on medium high in a frying pan and when the oil is hot add the chicken pieces and cook on each side browning the skin, about 5 minutes a side. 

Remove the chicken pieces to a large baking dish that will hold the pieces in one layer. Add the quartered lemons to the frying pan and stir fry for 3-5 minutes.  Add the lemon juice and white wine to the frying pan. Boil for 8-10 minutes to reduce by about half.  Turn the heat off and whisk in the butter. 

Meanwhile, boil the whole potatoes 7 minutes to soften, then remove to a plate and slice in half lengthwise.  Add the garlic cloves around the chicken. Tuck the potatoes underneath the chicken legs and also place a few on top. Pour the frying pan sauce with lemon quarters over the top of the chicken and sprinkle the oregano evenly over all.  

Bake in a 375° oven for 1 hour.