I LOVE LOVE LOVE this dish from Jamie's 5 ingredients. I've tried lots of the recipes in the book and this is my favourite. You cook the chicken on the shelves of the oven, so the juices drip down onto the potatoes below. It really does make for a special dish. My son usually hates potatoes but loves these.
4 chicken legs
12 cloves garlic
4 sprigs rosemary
Preheat oven to 180 degrees C.
Scrub potatoes and slice to 1/2 cm thick and place in a 25 x30cm baking tray with the chicken and 1 tablespoon olive oil, pinch salt and black pepper.
Smash the and add the unpeeled garlic
Mix and arrange pots in an even layer
Sit chicken legs directly on bars of oven skin side up with pots directly underneath to catch the juices
Bake for 40 mins
When times up mix the pots in the juices, then sit the chicken on top
Strip rosemary leaves off the sprigs and use a speed peeler to peel strips of lemon zest, then toss 2 teaspoons of olive oil and juice of 1 lemon and pour over the potatoes and chicken then return to the oven.
Cook for a further 10 mins until golden
Serve with steamed vegetables or roast some tender stem broccoli in with the potatoes for the last 10 mins of cooking.