* 4tbs Vegetable oil
* 8 Chicken Legs
* 12 Whole Garlic cloves
* 650g Medium Rooster Potatoes cut in Wedges
* 1 Bay leaf
* 1 Sprig Rosemary
* 2 Whole Unwaxed Lemons
* 400ml Good Chicken stock

===Method===
* Cut the Chicken legs into joints, heat a Frying pan with a table spoon of the Oil and Brown the chicken legs all over.
* Transfer the Browned legs into a roasting tray.
* Cut the Lemons into thick slices 2cm thick, add them to the roasting tray.
* Put the tray onto a high heat, add the rest of the Oil and toss the legs and Lemon to coat.
* Add the Potatoes, Bay and Rosemary, pour in the Stock and bring to a Boil.
* Put the tray into the Oven and Baste regularly till both Potatoes and Chicken is tender, approx 1 hour.
* Remove from the Oven and discard the Lemon pieces.
* Place the Chicken and Potatoes onto serving dish and spoon over any remaining juices from the roasting tray.
* '''A comprehensive guide to roast meat cooking times''' - give the time you want to carve your roast and we'll give you a timed step by step roasting guide
* Roast potatoes
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* Perfect Yorkshire puddings
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