Pan Roasted Chicken

2 each Whole Bone-In Chicken Legs (Individual Thighs and Drums Work Too)*
2-3 Large Russet Potatoes
1 cup Heavy Cream
4 Tbsp Butter
2 cloves Garlic
1 sprig Rosemary
1 Whole Lemon
1 cup Dry White Wine
1 cup Chicken Stock
2 Tbsp Butter
1/4 bunch Parsley
Olive Oil As Needed
Salt & Pepper To Taste
Optional Ingredients: Asparagus, Spinach, Broccoli, or Brussel Sprouts!

*Let your chicken sit on a plate uncovered in the fridge for 4-6 hours to allow the skin to dry out a little bit.

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