INGREDIENTS
1/4
chicken leg
3
Carrots or celery, ribs
2
lbs Fingerling yukon gold potatoes
12
Garlic cloves
2 tbsp
Rosemary, fresh
1/2 cup
Chicken broth
2 1/2 tsp
Kosher salt
1 1/4 tsp
Pepper, freshly ground
3 1/3 tbsp
Olive oil
2 teaspoons pimentón (sweet smoked Spanish paprika)