ANDREW FAIRLIE'S RECIPES

SERVES 4

INGREDIENTS

4tbs Vegetable Oil 
8 Chicken Legs 
12 Whole Garlic Cloves 
650g Medium Rooster Potatoes cut in wedges 
1 Bay Leaf 
1 Sprig Rosemary 
2 Whole Unwaxed Lemons 400ml Good Chicken Stock

METHOD

Preheat the oven to 200°C/400°F/Gas6. Cut the chicken legs into joints, heat a frying pan with a table spoon of the oil and brown the chicken legs all over. Transfer the browned legs into a roasting tray. Cut the lemons into thick slices 2cm thick, add them to the roasting tray. Put the tray onto a high heat, add the rest of the oil and toss the legs and lemon to coat. Add the potatoes, bay and rosemary, pour in the stock and bring to a boil. Put the tray into the oven and baste regularly till both potatoes and chicken is tender, approx 1 hour. Remove from the oven and discard the lemon pieces. Place the chicken and potatoes onto serving dish and spoon over any remaining juices from the roasting tray.