Scrub the potatoes, slice just under ½cm thick, and place in a 25cm × 30cm roasting tray with the chicken, ½ a tablespoon of olive oil and a pinch of sea salt and black pepper.
Lightly squash and add the unpeeled garlic cloves, toss well, then arrange the spuds in a fairly even layer.
Sit the chicken legs directly on the bars of the oven, skin side up, with the tray of potatoes directly underneath.
Bake for 40 minutes.
When the time’s up, mix up the potatoes in the tasty tray juices, then sit the chicken on top.
Strip the rosemary leaves off the sprigs, use a speed-peeler to peel strips of lemon zest, then toss both in 1 teaspoon of olive oil and sprinkle into the tray.
Squeeze over half the lemon juice, then return to the oven for a final 10 minutes, or until the chicken is tender and super-golden.
