INGREDIENTS PER 4 PEOPLE
Chicken legs, 4 (a whole chicken cut into pieces)
Rosemary, 4 sprigs
Sage, 5 leafs
Garlic, 2 cloves
Potatoes for roasting, 2lb 3 oz
Red wine, 1 glass
Rub the chicken with salt and pepper; then put it in a roasting tray with the herbs, the wine and a tablespoon of olive oil.
Peel and chop the potatoes into quarters, then sprinkle some salt over them, some rosemary leafs and a drizzle of olive oil. Mix well.
Put the potatoes in the oven at 356F and, after 20 minutes, put the chicken in too and cook for 50 minutes/one hour, until it looks golden and crispy. Turn off the oven and let the chicken rest in the residual heat for at least 10 minutes before serving.
Thanks to: My Little Italian Kitchen