Ingredients portion 4
Chicken legs 10 pieces
Olive oil 8 tablespoons
Dijon mustard 2 tablespoons
Thyme 1 tablespoon
Balsamic vinegar 1 tablespoon
Rosemary 1 bundle
Sugar to taste
Lemon 2 pieces
Garlic 4 heads
Potatoes 1kg
Parsley 40 g
Cooking instructions 2 hours + 2 hours
1 To make the marinade, whisk the olive oil, Dijon mustard, vinegar, chopped thyme and rosemary, season with black pepper and a pinch of sugar. Grate the zest of half a lemon on a fine grater and set aside, then squeeze the juice from the lemon half into the marinade.
2 Put the chicken in a non-metallic bowl and drizzle over the marinade. Cut a second lemon in half, add the 3 halves to the chicken and leave to marinate (you can leave overnight or for a few hours).
3 One hour before dinner, preheat the oven to 200 degrees. Cut a thin slice off the top of the garlic heads (take young, still green garlic) and cut the potatoes in half or into large chunks, depending on size. Pour most of the marinade into the ovenproof dish and add the garlic and potatoes. Bake without covering for 20 minutes.
4 Add the chicken, rosemary and lemon, stir and lay the chicken skin-side up. Stir, season and bake for 40-45 minutes until the potatoes are cooked through and the chicken is golden brown.
5 Stir in the remaining lemon zest and parsley, sprinkle over the chicken and serve with the green vegetables and salad. The garlic is best eaten by squeezing it out of the skins with a knife and smearing it over the chicken and potatoes.
Recipe tip Marinate the chicken 2 hours before cooking.
