LIVING

FARM FRESH

Indulge in comforting farmhouse kitchen recipes, rooted in connection to the land and sea, from slow food advocate Abby Allen

COMPILED BY MELANIE MACLEOD

CHICKEN LEGS WITH LEMON, POTATOES, THYME & OREGANO

PHOTO MATT AUSTEN

Serves 4-6

This recipe captures the magic of the Greek islands, but the beauty of it is, you can enjoy it wherever you are in the world.

INGREDIENTS

• 6 free-range chicken legs

• 1 bunch of lemon thyme

• 1 bunch of oregano

• 4-5 tbsp extra virgin olive oil

• 800g/1lb 12oz Marfona or other waxy potatoes

• 1 bulb of garlic, halved

• 1 large unwaxed lemon, sliced

• Small glass of white wine

• Flaky sea salt

1. The day before you plan to serve this dish, remove the chicken legs from the fridge and pat dry. Generously season with salt, scatter over some of the lemon thyme and oregano, then drizzle with a good glug of olive oil and massage the meat well. Place the dish back in the fridge and leave overnight to marinate.

2. The next day, set a pan of salted water over a high heat. Once boiling, add the potatoes and cook for around 8 minutes, or until just tender. Drain and leave to cool for a couple of minutes, then cut into slices 3cm/1in thick.