Roast Chicken Legs with Sage Potatoes
Ingredients
- Ingredients
- 8 Chicken legs
- 1 onion
- 2 garlic cloves
- ½ bunch thyme
- 3 Tbsps olive oil
- 100 milliliters white wine
- 4 rosemary
- 1200 grams small potatoes
- 8 Sage (to taste)
- salt
- freshly ground peppers
Preparation steps
Preheat the oven to 180°C (approximately 350°F) Peel the onion and garlic. Cut the onion into wedges and thinly slice the garlic. Heat 2 tablespoons oil in a roasting pan and saute the onion and garlic until the onion is translucent; remove. Add the chicken legs to the pan and cook until browned on all sides. Season with salt and pepper and add the white wine and broth to the pan along with the onion, garlic, thyme and rosemary. Roast in oven until the chicken is cooked through, 30-40 minutes. Season with salt and pepper.
Meanwhile, cook the potatoes in a pot of boiling salted water until tender enough to be pierced with a knife, but not falling apart, 20-30 minutes. Drain well. Heat the remaining oil in a large skillet, add the potatoes and sage to taste and saute the potatoes until lightly browned. Season with salt and serve with the chicken.
