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.

Sweet and Spicy Chicken wings and Smashed Potatoes

Crispy, sweet and spicy, the following chicken wings and smashed potatoes are just perfect for a summer lunch. Continue reading

Potatoes, Chicken, Onion and Herbs Patties

The following tasty patties are my variation of “Aruk”, potato-herbs patties from the Jewish-Iraqi cuisine, which are popular in Israel. Continue reading

Rustic Beef, Leeks and Potato Patties

Leeks and potatoes patties are a favorite of mine, and I make them often, when leeks are in season (click HERE for the recipe). So when I’ve found nice leeks at the store, I was planning on making them again. Continue reading

Chicken Thighs with Lemon, Fresh Herbs and Potatoes

Chicken thighs are my favorite part for roasting; once roasted, the meat is flavorful and juicy, while the skin turns crispy and tasty. Continue reading

Turkey, Leeks and Potatoes Meatloaf

Turkey, Leeks and Potatoes Meatloaf Ronit PensoWith Thanksgiving around the corner, turkey dishes are obviously all over the net. Continue reading

Sephardic Swiss Chard, Potatoes and Cheese Bake

Sephardic Swiss Chard, Potatoes and Cheese Bake Ronit PensoThis tasty bake is well loved in the Sephardic cuisine (check HERE for information about it), and is traditionally served for Saturday brunch. The bake is usually served with Tzatziki (recipe can be found HERE), hard boiled eggs and fresh vegetables or vegetable salad. Another tasty option is to serve it with a bit of date or maple syrup. The combination of sweet and salty is addictive.

Continue reading

Potato and Acorn Squash No Knead Bread

Potato and Acorn Squash No Knead Bread Ronit Penso

This wonderful, aromatic and tasty bread started with a failure… Continue reading

Roasted Duck Legs with Potatoes and Carrots

Roasted Duck Legs with Potatoes and Carrots Ronit PensoAs much as I love cooked duck, or duck confit, roasted duck is another favorite. Not only the meat is perfectly cooked and still keeps its unique texture and flavor, in this method we get an extra bonus with the crispy skin.
Continue reading

Roasted Chicken with Vegetables

Roasted Chicken with Vegetables Ronit Penso
This rustic dish, of beautifully roasted chicken with potatoes and other vegetables, makes entertaining of a fairly large group of guests an easy task. Everything is prepared in advance, and then roasted in one pan about an hour before serving.
Continue reading