One-tray roast chicken dinner

Method

• step 1

  Put a chopping board on your work surface. Use a vegetable peeler to peel the potatoes (but make sure you save the potato peel – see our tip below). Cut the potatoes into chunks, about the size of golf balls. Put them in a pan and cover with cold water.

• step 2

  Put the pan on the hob and turn the heat to high, when the water boils, reduce the heat to medium and set a timer for 8 mins. When the timer beeps, carefully drain the potatoes through a colander in the sink. Leave to dry for a few minutes. Heat the oven to 200C/180C fan/gas 6.

• step 3

  Tip the potatoes into your largest roasting tin, add the garlic cloves (no need to peel them first), thyme and drizzle with 2 tbsp oil. Season well and use two spoons to turn the potatoes to coat them in the oil.

• step 4

  Put the chicken legs amongst the potatoes or on top. Drizzle with the remaining oil and season with a pinch of salt and pepper. Use your oven gloves to carefully place the tin in the centre of the oven and roast for 30 mins.

• step 5

  Carefully remove the tin from the oven and use your spoons to turn the potatoes again – be careful that the hot fat doesn’t splash you. Return the tin to the oven for a further 15 mins.

• step 6

  Peel the carrots and cut them into long batons, then drizzle with a little extra oil and season.

• step 7

  Push the potatoes and chicken to one end of the tin and put the carrots at the other end. Return to the oven for 10 mins.

• step 8

  Remove the tin from the tray and carefully stir the peas into the carrots, then return to the oven for a final 5 mins. When the roast is ready, the chicken and potatoes will be crispy and the veggies will be soft. Test the chicken is ready by piercing the thickest part using a knife – the juices should run clear. If not, return to the oven for a further 5 mins and test again. Serve with gravy, if you like.