Start by cutting the potatoes into french fries, trying to keep them as even as possible. I use a press. Place them in a bowl and toss with half of the olive oil, bread crumbs, sea salt and vinegar powder.

On a cookie sheet covered with foil or parchment paper, lay the chicken legs, onions & tomatoes and potato slices in a rows. Lay the rosemary sprigs across the top and drizzle with the remaining olive oil and liberally sprinkle on chopped rosemary, salt and pepper. 

Bake at 325° 1 hour - turn fries and chicken after 30 minutes.

Turn the heat to 425°  and cook for another 15 to 20 minutes or until the potatoes and chicken are crispy.

Serve immediately with a few fresh grape tomatoes to garnish.