Roasted Chicken and Wine with Potatoes


6-8 chicken legs
sprinkle of salt & pepper
sprinkle of rosemary & thyme
splash of white wine (I used Robert Mondavi Pinot Grigio)

1/2 onion, thinly sliced
10 colorful potatoes, quartered
10-15 mushrooms, chopped
sprinkle of salt & pepper
sprinkle of rosemary & thyme
sprinkle of turmeric
drizzle of olive oil

Preheat oven to 425. Wedge potatoes, onions & mushrooms. Place on a baking sheet lined with parchment paper. Drizzle veggies with olive oil. Sprinkle with a generous amount of salt, pepper & herbs. Mix together by hand and place in the oven for apx. 40 min. Flipping half-way through with the chicken.

Place chicken legs in large pot or dutch oven. Sprinkle with salt, pepper & herbs. Splash a bit of white wine over the top and set in the oven, uncovered, for 20 minutes. Flip the chicken over and cook another 20-25 minutes. The chicken and potatoes should be done at about the same time.

Tip: If you want a crispier chicken skin, fry the chicken legs first for apx. 8 minutes on each side before roasting them in the oven.

For more information on the benefits of turmeric, click here:


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