6 chicken portions (thighs & legs)
1 large lemon, cut into wedges
6 fresh rosemary sprigs
250ml white wine
6 tbsp olive oil
8 medium potatoes
Preheat the oven to 180 c.
With a sharp knife score the skin of the chicken.
Cut the potatoes into wedges or halves, depending on size.
Place the chicken, potatoes, lemon wedges and rosemary in a large roasting tin.
Pour over the white wine and olive oil. Season well with salt and pepper.
Bake, uncovered for 50-60 minutes until golden and crisp. Serve with a green salad.