Slow-Roasted Whole Chicken Legs with Garlic & Potatoes

Serves: up to 4 | Cooking time: 1 hour, 30 minutes

Developed by Brooklyn Supper, exclusively for Farmer Focus!

“Sprinkled with sea salt and bathed in olive oil, these slow-roasted whole chicken legs cook up beautifully. After 90 minutes in the oven, the skin is golden and crisp, while the chicken is tender enough to fall off the bone.”


  • 4 Farmer Focus whole chicken legs (with thigh and drumstick attached)

  • Sea salt

  • Pepper

  • 10 ounces small Yukon gold potatoes, halved

  • 2 - 4 heads garlic, root end sliced off

  • 4 - 6 dried De Arbol chilies

  • 1 lemon, cut into 1/4-inch thick slices

  • 4 bay leaves

  • 1/2 cup extra virgin olive oil


See the full Brooklyn Supper post for instructions.

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