Oven Roasted Chicken and Potatoes

Ingredients: (For 4 people)

4 Whole chicken legs

6-8 potatoes, peeled and cut into slices

Olive oil

8 cloves of garlic

1 teaspoon salt

1 tablespoon fresh flat leaf parsley, chopped

1 1/2 cups water

 

Put the chicken in the oven for 45 minutes, with a little olive oil and salt, at about 390 degrees. 

Heat up olive oil on high until it's sizzling, add 5 garlic cloves.

 

Take out the garlic after about three minutes, add the potatoes.

Add the potatoes, and fry for 10 minutes. 

Move over the chicken to make space to put the potatoes underneath.

While the potatoes are still frying, carefully transfer them to the pan with the chicken.

Position them underneath the chicken, and add the 5 garlic cloves.

Almost ready to go back in the oven!

Using a pestle and mortar*, crush the remaining 3 garlic cloves and the chopped parsley.  Then, add 1 1/2 cups water, and the salt, and mix together.

Pour the parsley mixture on top of the chicken.

Put the chicken back in the oven for another 45 minutes.

When it comes out the oven the chicken should be golden brown on top, and nice and juicy and tender in the middle.  The potatoes should be toasted on the outside but garlicky and delicious on the inside.  Enjoy!

*Pili told me that the pestle and mortar in the picture belonged to her grandparents, and that it easily was 200 years old! Just a little side note...you can imagine...her recipes must be pretty old too!