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
½ 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
½ 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.

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