Rosemary roast chicken legs with crisp potatoes (Cuisses de poulet rôties)

1. Heat the oven to 200 °C. Pat the chicken legs dry, season with salt and pepper and rub with olive oil.

2. Peel the potatoes, cut into large wedges and spread them in a roasting tin.

3. Scatter the lightly crushed unpeeled garlic cloves and the rosemary sprigs over the potatoes, drizzle with olive oil and season with salt.

4. Lay the chicken legs on the potatoes skin-side up and drizzle with the lemon juice.

5. Roast for about 40-45 minutes, turning the potatoes once, until the leg skin is crisp and the potatoes golden.

6. Rest for a few minutes, then serve garnished with the roast potatoes, the roasting juices and the roasted garlic.

Tip: A one-tin everyday classic – the fat dripping from the legs flavours the potatoes. High heat gives the crisp skin. A fresh salad makes it a complete meal.