Ingredients

• 3 tablespoons olive oil
• 4 whole chicken legs, thighs attached (1 1/2-2 lbs total)
• 8 small red thin-skinned potatoes (1 1/2-2 inches in diameter)
• 1 teaspoon dry rosemary
• 1/4 cup water
• 24 large cloves garlic, peeled and crushed
• salt and pepper

Over medium heat in a wide skillet, heat oil. Add chicken and potatoes, turning occasionally until chicken is browned on both sides (10-12 minutes). Reduce heat to low and add rosemary and water. Cover and cook 15 minutes. Turn chicken again and add garlic. Cover, and continue cooking until potatoes are done and meat near thigh bone is no longer pink when slashed (about 10 more minutes). Transfer chicken, potatoes and garlic to serving platter. Stir pan drippings, scraping brown bits free and pour over chicken and potatoes. Season with salt and pepper.