Extra
Virgin Olive Oil/Huile d’Olive Sélectionnée
en Pays Niçois 
Our first cold-pressed extra virgin olive oil is selected in the Provençal region of Nice. The local savoir faire and tradition creates an oil with a rich and fruity taste that harmonizes with the products of the land, and permeates the flavor of all Provençal dishes.
Rosemary Chicken & Potatoes
(Serves 4)
Ingredients
· 2 pounds yellow-fleshed potatoes (such as Yukon Gold)
· 4 large cloves garlic, finely chopped
· 4 teaspoons chopped fresh rosemary leaves
· 2 tablespoons Life in Provence™ Extra-Virgin
Olive Oil
· 4 whole chicken legs (about 3 pounds total)
· Salt and pepper to taste
Preheat the oven to 500 degrees.
Cut the potatoes into 1/2-inch pieces.
In a bowl, stir together the potatoes, half of the chopped garlic, half of the rosemary, the extra-virgin olive oil, and add salt and pepper to taste.
Pat the chicken dry and sprinkle with salt, pepper and the remaining garlic and rosemary.
In a roasting pan arrange the chicken in one layer and scatter potatoes around it.
Roast in the middle of the oven until the chicken is cooked through and the potatoes are crisp, about 35 minutes.
Technical Information
Ingredients:
100% first cold press
extra virgin olive oil.
Net Weight:
500ml (16.9FL OZ).
