8 rosemary sticks, each about 5 cm long, 8 drumsticks, 500 grams of tender powdery potatoes, appropriate amount of salt and black pepper, 5 tablespoons of olive oil, 2 cloves of garlic and 6 tablespoons of fine mayonnaise.

working methods

1. Preheat the oven at high temperature and boil a pot of water at the same time. Wash and drain rosemary, and put a slice under each chicken leg.

2. Wash the potatoes, put them in a large pot, add boiling water until they are submerged, and sprinkle with a little salt. After boiling again, continue to cook for 15 minutes until the potatoes are soft.

3. Put the drumstick with skin down on the grill, brush with112 tbsp olive oil, sprinkle with salt and black pepper, and bake on a heat source of about 10 cm for 10 min. Then turn it over, smear 1 1/2 tbsp olive oil, sprinkle with salt and black pepper, and bake for 10 minute until the chicken skin is golden and crisp. Turn off the oven, but leave the chicken legs on the grill to keep warm.

4. When roasting chicken, put the remaining olive oil into a small pot. Peel garlic cloves, pat them to pieces, put them in oil, and gently shake the cooking pot with medium heat until it squeaks. Turn off the fire before the oil changes color. Pour two tablespoons of hot water into the mayonnaise, stir well, cover and keep warm.

5. Drain the potatoes, put them in a boiling pot and flatten them with a fork until they crack slightly.

6. Put the chicken legs and potatoes into the dish separately, drizzle with mayonnaise and sprinkle with black pepper.