Chicken and lemon is a safe combo, but if you replace the yellow fruit with green lime, you’ll find flowery tones woven into the citrusy aroma.
- Preheat the oven to 425°F.
- Bring a small pot of salted water to a boil and blanch the potatoes for about 5 minutes or until al dente. Drain the potatoes then spread them in a baking dish, just large enough to fit the chicken legs in, and season to taste with salt and pepper.
- Cut off and discard any large chunks of fat from the chicken legs. Rub the chicken with a little olive oil, season to taste with salt and pepper, and place on top of the potatoes. Arrange the tomatoes and limes in between the chicken legs.
- Whisk together the white wine and 3 tablespoons of olive oil and pour over the chicken. Roast, spooning the juices from the pan over the chicken every 10 minutes or so, for 25 to 30 minutes or until the juices run clear when you prick the thickest part of a thigh with a skewer.
- Turn on the broiler for 1 to 2 minutes or until the chicken skin is golden brown and starts sizzling; serve immediately.
Recipes excerpted from 365: A Year of Everyday Cooking & Baking by Meike Peters. Copyright 2019. Published by Prestel.
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