1. Set a large non-stick frying pan over high heat until very hot and add the olive oil.
2. Sear the chicken legs well on all sides; season with salt and freshly ground pepper.
3. On a cutting board with a sharp knife, halve the baby potatoes; halve the carrots lengthwise, then slice them on the diagonal; coarsely chop the onion.
4. When the chicken legs are ready, remove them from the pan and place them in a non-stick baking tray.
5. Return the pan to high heat and add the butter to melt.
6. Sauté the baby potatoes, carrots, and onion for 3-4 minutes, until they just begin to brown, seasoning with salt and freshly ground pepper.
7. Sprinkle over the flour, add the lemon zest, and stir well. Deglaze with the white wine, add the chicken stock, and once it comes to a boil, transfer the contents of the pan to the tray with the chicken legs.
8. Spread the mixture on the tray, add the lemon juice, and bake in a preheated oven at 180 °C for 35-40 minutes.
