How to make
In a blender, or food processor, blend the cleaned and chopped garlic, parsley, salt, white wine, white pepper and gradually add the oil. Use the resulting paste to evenly coat the chicken thighs with a brush. Arrange them straight into the greased tray in which you intend to cook.
Cover the tray and place it for 45 minutes in the refrigerator. Peel, slice and rinse the potatoes. Spread them around the legs. Again, sprinkle salt, white pepper and a little olive oil, or oil.
Top with about 1/5 cup (60 ml) of water in the tray and put the dish to bake in a preheated 370°F (185 °C) oven. Serve the chicken legs with garlic and potatoes with freshly chopped onions.
