Garlic Chicken & Potatoes
|Whole chicken legs||2 Pound (4 Pieces)|
|Olive oil/Salad oil||3 Tablespoon|
|Red thin skinned potatoes||8 Small, scrubbed (2 Inches In Diameter)|
|Minced fresh rosemary/1 teaspoon dry rosemary||1 1⁄2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Garlic cloves||24 Large, peeled and slightly crushed|
Rinse chicken and pat dry.
Heat oil in a wide frying pan over medium-high heat.
Add chicken and potatoes; cook, turning potatoes occasionally and chicken once, until chicken pieces are browned on both sides 10 to 12 minutes.
Reduce heat to low and add minced rosemary and water to pan.
Cover and cook for 15 minutes.
Turn chicken again and add garlic.
Cover and continue to cook, turning potatoes and garlic occasionally, until potatoes are tender throughout when pierced and meat near thighbone is no longer pink; cut to test about 10 more minutes.
Transfer chicken, potatoes, and garlic to a warm platter.
Stir pan drippings, scraping browned bits free; pour over chicken and vegetables.
Season to taste with salt and pepper.
Garnish with rosemary sprigs, if desired.