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Preparation Method

Prep potatoes, thinly sliced leek, sliced thyme leaves, plus the stalks garlic cloves, chopped swede, thinly sliced STEP 1 Heat the oven to 200C/180C fan/gas 6. Mix the potatoes, leeks, thyme, garlic and swede in a deep, non-stick roasting tin. Shake into an even layer. Pour in the stock and brush the veg with the oil. Roast for 20 mins. STEP 2 Put the thyme stalks inside the chicken cavity. After 20 mins, sit the chicken on top of the veg and roast for 1 hr until cooked through. After 30 mins, check the potatoes – add 150ml water if they start to catch. Remove the chicken to a board to rest for 10 mins. Meanwhile, cook half the peas following pack instructions. STEP 3 Carve off the chicken legs and remove their skin, then serve with half the roast veg and the peas. source: bbcgoodfood.com