Put 8 chicken portions (legs, thighs and breasts) into a roasting tin with 500g new potatoes, halved lengthways, 2 lemons, cut into wedges, 4 fresh rosemary sprigs, a glass of white wine, 4 tbs olive oil and season well.
Bake uncovered in a preheated oven at 180 for 40-50 mins until tender and golden.
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