(with extra-virgin Olive Oil)

(Serves 4)

Our first cold-pressed extra virgin olive oil is made in the Provençal region of Nice. The local tradition creates an olive oil with a rich and fruity taste that enhances the flavors of fresh vegetables, pasta, meats and seafood.

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.