Jamie Oliver's method of hanging chicken legs on an oven rack crisps them all around, leading to a juicy roast with golden, rich flavoring.
This technique guarantees that the entire surface area of the chicken gets golden, crisp, and craggy, rather than remaining soft beneath like when laid flat.
As the chicken cooks, the fat from the skin drips down onto the potatoes, enriching their flavor and giving the veggies a fried quality.
By employing this ingenious method, you elevate ordinary chicken legs into a delicious dish, tapping into the qualities of a rotisserie chicken.
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