- 1 head radicchio roughly shredded
- 1 large red onion thinly sliced
- 4 garlic cloves thinly sliced
- 80 gr sliced pancetta cut in half
- 800 gr potatoes thinly sliced
- rosemary sprigs
- 4 chicken legs ( thigh and legs attached)
- 150ml cream
- 6 T olive oil
Heat the oven to 180°C ( fan).Put all the ingredients except the chicken and cream on a large roasting tray with 1 T oil and salt and pepper and mix with your hands.
Rub the chicken with the reserved oil season and pop on the veggies.
Bake for an hour.
Remove from oven. Pour cream all over and turn up the heat to 200° F. . Bake for 10-15 more minutes or till cream bubbles and the chicken is golden.
Serve with a green salad.
Serves 4
