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  • 800g potatoes
    peeled and cubed
  • olive oil
  • 4 chicken legs
  • 2 whole heads garlic
    halved horizontally
  • 3 sprigs rosemary

Nutrition: per serving

  • kcal529
  • fat29.4g
  • saturates0g
  • carbs35.4g
  • sugars0g
  • fibre2.8g
  • protein33g
  • salt0.35g

Method

  • 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.

  • 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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