Roasted Chicken Legs with Sage, Lemon and Potatoes

As I was considering flavorings for another dish of chicken legs, I noticed a beautiful fresh bundle of sage, and the quest was over.

Sage belongs to the mint family, but has a wonderful, unique warm aroma. It is quite different than most herbs in its texture, which is soft and velvety. It is, therefore, an herb which is mostly used in cooking or frying, rather than eaten fresh. It is also great as a soothing herbal tea.
As I’m very fond of roasting chicken with lemon, garlic and olive oil, I added them, with a few thick cut new potatoes, to the sage, with a minimal seasoning of salt and pepper, in order let the sage flavor and aroma shine. A couple of hours of marinating helped the flavors mix with the chicken and potatoes. After roasting, the chicken was succulent and with a crispy skin, while the potatoes got a tasty lemony and garlicky flavor – and both had the wonderful sage aroma.
The dish is very quick and easy to assemble and serve. Add a fresh green salad on the side, for a light summer lunch or dinner, and enjoy.

Makes: 4-6
Prep time: 20 minutes
Marinating time: 2 hours
Roasting time: 50 minutes

Ingredients:
3 whole chicken legs (2.1 lbs (950 grams)), bone in, skin on, preferably air chilled
1 Tbs salt
Β½ tsp freshly ground four peppers mix
A generous handful of fresh sage, roughly torn
1 large juicy lemon, washed and dried
4-5 garlic cloves, peeled and halved
6 medium new potatoes, unpeeled, roughly sliced
Β½ cup olive oil

1. Line a roasting pan with foil and baking paper. Separate the chicken legs into thighs and drumsticks, and place in the pan. Season with salt and pepper and add the sage.

2. Juice the lemon and then cut half of it into thick slices. Add the lemon juice, cut lemon, garlic and potatoes to the pan. Mix and pour the olive oil over. Mix again, and arrange the potatoes in one layer, at the bottom of the pan, with the chicken on top. Cover with plastic wrap and place in the fridge for 2 hours, turning the chicken occasionally.

3. When ready to roast, bring to room temperature. Arrange some of the lemon slices over the chicken. Preheat the oven to 400F (205C). Roast for 50 minutes or until the chicken and potatoes are golden-brown.

51 thoughts on “Roasted Chicken Legs with Sage, Lemon and Potatoes

  1. judilyn says:

    I need a second refrigerator for marinating things! ;-> This looks fabulous!!! I loves me all that lemon!!! I put ground sage in a lot of dishes, but haven’t tried fresh to marinate like that. I have one of those vacuum sealer gizmos that has a marinating container as part of the set (for about 20 years and counting!), but I haven’t been motivated enough to use it. Such a sloth I am!

    Virtual hugs,
    
    Judie
    

    Liked by 3 people

  2. Eha says:

    Glad to read your recipe as I also have big clumps of sage in my herb garden. And altho’ it is a very popular herb amidst Anglo-Saxon cooking I also do not make nearly enough of it as its flavour does not meld as easily with the other herbs I use. Lemon, garlic and oil are there naturally, so . . .as I rarely eat potatoes shall find another carb side . . . best . . .

    Liked by 2 people

      • Eha says:

        Ronit – these exchanges are proving to be a huge learning experience to me ! I live close to Sydney and not in the tropics . . . it is mid-winter here and we are ‘freezing’ . . . today’s top temp is 19 C . . . except for basil all herbs flourish the year around . . . best . . .

        Like

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