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Ingredients
- potatoes 800g, peeled and cubed
- olive oil
- chicken legs 4
- garlic 2 whole heads, halved horizontally
- rosemary 3 sprigs
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.
Nutritional Information
- Kcals 529
- Carbs 35.4g
- Protein 33g
- Fat 29.4g
- Salt 0.35g
- Fibre 2.8g
