Maple roast chicken with potatoes & thyme

• small new potatoes↗750g g

  such as Charlottes, halved

• small red onions↗2

  cut into wedges

• garlic↗1 head of

  separated into cloves

• olive oil↗2 tbsp tbsp
• maple syrup↗2 tbsp tbsp
• wholegrain mustard↗1 heaped tbsp tbsp
• large red pepper↗1

  deseeded and cut into chunky pieces

• large courgettes↗2

  halved lengthways and very thickly sliced

• fresh thyme↗few sprigs
• large chicken legs↗4

  portions

Step-by-step instructions

1. 1

   Heat oven to 200C/fan 180C/gas 6. Mix the potatoes, onions, all but 2 garlic cloves and half the oil in a large roasting tin with seasoning to taste. Roast for 15 mins.

2. 2

   Meanwhile crush the remaining garlic and mix with the maple syrup, mustard, remaining oil and seasoning to taste.

3. 3

   Toss the pepper, courgettes and thyme with the potatoes, then arrange the chicken portions on top and brush liberally with the maple syrup mixture. Roast for 45 mins to 1 hr until the chicken is golden and sticky and the vegetables are tender. Serve with rocket or green beans.