Roasted chicken legs & winter veg traybake

Make the most out of seasonal winter vegetables with this simple recipe. Wholesome, quick to prepare and brimming with nutrition, our tender Roasted Chicken Legs are just what we fancy as we hunker down in front of the fire. Let the juices from the chicken melt into the veg for a delicious, warming meal.

1 hour 15 mins

2

Easy

• 450g chicken legs, bone-in
• 150g beetroot, washed & cut into chunks
• 300g potatoes, washed & cut into chunks
• 150g carrots, washed, peeled & cut into thick rounds
• 50g kale, woody stems removed & roughly chopped
• 1 red onion, peeled & quartered
• 2 garlic cloves, peeled & crushed
• 2 tbsp olive oil
• 1 sprig of fresh thyme

1. Preheat your oven to 200°C/Fan 180°C/Gas 6.

2. Prepare the beetroot, potatoes, carrots, onion, kale & garlic. Place everything bar the kale into a roasting tin, drizzle with the olive oil and sprinkle with thyme. Season to taste.

3. Nestle in the chicken legs, leaving enough room so that everything can lay flat.

4. Pop the tray in the oven for 1 hour, turning everything over and adding the kale after 30 minutes.

5. Remove the tray from the oven once the chicken is cooked and the juices run clear. Serve with the roasted vegetables, crusty bread (if you like) and the juices poured over.