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Summery Sunday roast
Published: December 19, 2014 at 2:31 PM
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serves 4
Easy
Total time: 1 hr and 15 mins
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A quicker recipe for roast dinner. Using chicken legs is quick and delicious option for a Sunday roast. Serve this traybake with fresh green summer vegetables.
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Ingredients
Nutrition
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800g potatoes
peeled and cubed
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olive oil
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4 chicken legs
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2 whole heads garlic
halved horizontally
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3 sprigs rosemary
Nutrition: per serving
- kcal529
- fat29.4g
- saturates0g
- carbs35.4g
- sugars0g
- fibre2.8g
- protein33g
- salt0.35g
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Method
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step 1
Heat the oven to 180C/fan 160C/gas 4. Toss the potatoes in a little olive oil and season. Arrange the chicken and potatoes in a large roasting dish, big enough to fit everything in one layer. Add the garlic, cut-side up and the sprigs of rosemary. Drizzle with more oil, then season the chicken with plenty of salt for a crisp skin.
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step 2
Roast for around 1 hour, or until the chicken is cooked through, Turning potatoes occasionally. Serve straight from the roasting dish – good served with fresh peas and sweetcorn.
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