Roast Chicken Legs with Root Vegetable Traybake

• 4whole skin-on chicken legs, about 350 g each, 1.4 kg including bones
• 600gpotatoes, cut into 3cm chunks
• 3carrots, cut into thick batons
• 2parsnips, cut into thick batons
• 1red onion, cut into wedges
• 6garlic cloves, unpeeled
• 2 tspdried thyme
• 3 tbspolive oil
• 30 mllemon juice
• fine salt
• black pepper
• 1 tbspplain flour
• 400mlchicken stock
• 300gfrozen peas

Method

1. 1Heat the oven to 200°C fan. Divide the potatoes, carrots, parsnips, onion and unpeeled garlic between two large roasting trays. Toss with the oil, dried thyme, a little salt and pepper.
2. 2Pat the chicken legs dry and set them skin-side up among the vegetables, leaving space around each. Roast for 45–55 minutes, swapping the trays halfway, until the skin is crisp, the vegetables are tender and the chicken is cooked through at the thickest part near the bone.
3. 3Transfer the chicken and vegetables to a warm platter. Squeeze the soft garlic out of its skins and return the flesh to the tray juices. Stir the flour into the juices, then gradually stir in the stock. Simmer for 4–5 minutes on the hob until thickened, scraping up the browned bits. Use a saucepan if the trays are not hob-safe.
4. 4Meanwhile boil the peas for 3–4 minutes, then drain. Stir 30 ml lemon juice into the gravy and taste for seasoning. Serve one leg per person with the vegetables, peas and gravy.

Per serving

kcal

376

protein

9.8g

fibre

12.6g

carbs

60.9g

fat

11.3g