Roast chicken with salsa & garlic mash

• chicken legs↗6

  or 12 thighs, or a mixture of both

• unpeeled garlic cloves↗8
• olive oil↗5 tbsp tbsp
• few bay leaves

  plus extra for decorating, if you like

• large, stoned green olives↗200g g
• small bunches flat-leaf parsley↗2

  finely chopped

• zest 2 oranges

  juice 1½ oranges

• juice ½ lemon
• red chillies↗2

  deseeded, finely chopped

• 3 tubs ready-made mashed potato

  from a supermarket, about 450g per pack

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Mix the chicken and garlic with 1 tbsp oil in a shallow roasting tin, then poke around a few bay leaves. Sprinkle ½ tsp black pepper and ½ tsp sea salt over the chicken pieces and roast for 30 mins. After 30 mins, fish out the garlic, increase the oven temperature to 220C/200C fan/gas 7 and roast the chicken for 15-20 mins more until golden, crispy and cooked through.

2. 2

   While the chicken is cooking, pulse the olives in a food processor to roughly chop, then scrape into a serving bowl. Add the flat-leaf parsley, chillies, orange zest, orange juice, lemon juice, remaining olive oil and some seasoning. Set aside at room temperature until ready to serve.

3. 3

   Squeeze the roasted garlic cloves out of their skins and mash with a fork. About 10 mins before you want to serve, heat the mash in a pan or microwave – 3 packs will take about 8-10 mins on High. When hot, empty into a serving dish, stir in the mashed garlic and serve with the roast chicken, olive salsa and some salad leaves, dressed with the juice of the remaining half lemon.