INGREDIENTS

• 2 whole bone-in, skin-on chicken legs
• Salt and pepper
• 1 thick slice lemon
• 2 teaspoons olive oil, plus 1 tablespoon
• 4 Yukon Gold potatoes, cut in 6
• Lemon zest to taste

PROCEDURE

Preheat oven to 450°F.  Wash and dry the chicken with paper towel.  Season with salt and pepper, and then lightly dress by squeezing the lemon slice on the chicken.  Rub the chicken with 1 teaspoon olive oil per leg.  Toss the potatoes with the tablespoon of oil, and season with salt and pepper.  Arrange everything in a single layer on a foil-lined rimmed baking sheet, and cook for 45 minutes.