• Preheat oven to 400ºF (200ºC) I use convection roast setting (at 375ºF)

Prepare the Chicken Legs:

• Place the drumsticks in a bowl, and drizzle the olive oil over them then add the rosemary. Add a little or a lot, depending on your tastes.
• Sprinkle with salt (and pepper, if desired) and toss gently so the drumsticks are completely coated in oil and evenly seasoned. Using tongs, move the chicken legs to the pan. 

Adding potatoes:

• If adding potatoes (I highly recommend it), wash and cut them, then pat dry with a paper towel and place into the first bowl where you tossed the chicken. Drizzle the potatoes with oil, salt and pepper, then toss gently.
• Arrange the potatoes alongside the chicken drumsticks, and place in the preheated oven.
• Set the timer for 15 minutes. When the timer rings, take the dish out of the oven and turn the chicken and potatoes. Continue doing this two more times until the chicken is evenly browned as well as the potatoes. If the potatoes are ready before the chicken, remove them and place into a bowl. Mine were ready about 5 minutes apart.
• The chicken should be ready in under an hour. Check the thickest part of the drumstick with a meat thermometer which should read 165ºF (74ºC). Add the chicken legs to the bowl of roast potatoes, and you're ready to serve a delicious dinner!