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