Heat the oven to 200 degrees. Peel 2 small potatoes and chop into chunks. Place on a baking tray, along with one free range chicken leg. Drizzle everything with olive oil, lots of sea salt, and black pepper. Sprinkle some dried herbs on the chicken, if you have any.
Roast in the oven for 30-35 minutes, until the chicken is cooked through and the potatoes deliciously crisp.
Serve with a green salad, and as much mayonnaise as you can humanly handle.
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