Lemon & Rosemary Chicken


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


Serves 6


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.