I guess there are worse fates...
This is an adaptation of a Greek home-cooking classic: roasted lemon chicken with potatoes. Julienne sweet potatoes provide a nice change of pace, and soak up the pan juices from the chicken quite nicely to boot.
Not Yiayia's Greek Lemon Chicken
2.5 lbs whole chicken legs, with skin attached
1 lb julienne-cut sweet potato
Juice of 6 lemons
Oregano, cracked pepper, and sea salt to taste
Cajun seasoning (such as Emeril's Essence or your own favorite spice blend)
4 Tb Olive oil
Place chicken legs in a large freezer bag with juice of five of the six lemons, oregano, pepper, and salt and refridgerate for at least 30 minutes.
Preheat oven to 450 degrees F. Coat a roasting pan with olive oil and add sweet potato and Cajun seasoning, mixing thoroughly to coat the potatoes evenly. Remove chicken from fridge, draining excess liquid, and place the legs in the center of the pan, so that the sweet potatoes form a ring around the chicken. Squeeze the juice of the last lemon onto the lot of this, and add additional sea salt and pepper to the chicken legs.
Roast the chicken at 375 degrees F for one hour, turning and re-seasoning the legs and mixing up the potatoes half-way through to keep the top ones from burning. Serves 4.