1⁄4 cup Three Farmers Roasted Onion and Basil Camelina Oil
In a large sauce pan, heat 1⁄4 cup camelina oil, sauté the shallots and garlic in the oil and then place the chicken in skin side down. Sear the skin until caramelized and then remove and place onto a lined sheet pan. Now toss the wedged potatoes in the pan and coat with the seasoned oil.
Deglaze the pan with the juice from the remaining lemons and toss in the rosemary. Stir and season the potatoes, then transfer these to a roasting pan and place the chicken legs amongst the potatoes. Roast until done – about 20 min. Remove chicken to rest for 10 minutes once cooked and put the potatoes in a separate ceramic dish to return to oven and crisp up.
Meanwhile...for the gravy: Pour away the fat from the roaster and place it on the stove top over low to medium heat. Add 1 cup chicken/vegetable stock, then bring to simmering point, stirring and scraping up the brown residue. Boil, reducing until darker and syrupy. Add another cup of stock, and bring to simmering point again, bubbling to reduce it. Taste and adjust seasoning and thicken with a corn starch slurry (if necessary). Pour through a sieve into a warmed gravy jug.
