Lemony Roast Chicken

Ingredients:

4 chicken legs

500g baby new potatoes

250g baby carrots

3 leeks, each cut in 6 chunks

1 head of garlic, separated into cloves and peeled

30ml olive oil

Zest and juice of 1 lemon

15ml chopped rosemary

Method:

Preheat the oven to 220˚C.

Boil the new potatoes for 10-15 minutes until tender. Drain and toss with the carrots, leeks, garlic, chicken and olive oil in a large roasting tin. Season and roast fir 25 minutes.

Drizzle the lemon juice over the chicken and mix in the rosemary and lemon zest. Return to the oven for a further 15 minutes or until the chicken is cooked through. Serve immediately.

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