: Herb-Roasted Chicken Legs with Tender Potatoes

1. Roast:
   Preheat the oven to 190°C (static heat). Transfer the assembled dish to the centre rack and bake for 50 minutes. Every 15–20 minutes, carefully spoon some of the pan juices over the chicken and potatoes. This continuous basting enhances the colour of the chicken skin and ensures the potatoes absorb all the aromatic goodness from the broth and herbs.
2. Finish and garnish:
   Once fully cooked, remove the dish from the oven. The chicken should have a golden, crisp skin, and the potatoes should be tender with lightly caramelised edges. Sprinkle freshly chopped parsley over the hot dish just before serving to add a final touch of freshness and colour.

Tips & Variations

• Make it easier: Use a large, shallow roasting dish so that the chicken and potatoes cook in a single layer. This promotes even roasting and prevents steaming, giving better colour and texture.
• Swap suggestion: Chicken thighs or drumsticks can replace the legs with no adjustment needed to the cooking time—perfect if that’s what you have on hand.
• Crispy skin tip: For extra-crispy chicken skin, switch the oven to grill mode for the final 5 minutes of cooking. Watch closely to avoid burning while achieving that perfect golden finish.