You will need: chicken legs, bunch of herbs, potatoes, salad, sea salt, black pepper, olive oil, mustard, salad dressingIt will take: 50 minutes plus marinating time
Tear up and then bash together your fresh herbs (thyme, oregano, rosemary etc are good), so they are bruised (not pounded to oblivion!) and mix together in a bowl with a good pinch of sea salt, black pepper, a generous glug of olive oil and a teaspoon of mustard.
Make a few slashes in the chicken legs or thighs with a sharp knife. Cover your chicken with this mixture and leave to marinate, preferably overnight but if not then for at least 30 minutes.
Preheat your oven to 200C. Put your marinated chicken legs on to a roasting tray and pour over the rest of the herb marinade. Cover with tin foil and roast for 20 minutes. Take the foil off and roast for a further 10 minutes then turn the pieces over and roast for another 10 minutes.
Pour a couple of tbsp of oil on to baking tray and put in the preheated oven. Wash and cut up 2 or 3 large potatoes into 8 wedges each and put on to boil in salted water. Remove the wedges after 5 minutes. Season the wedges and when the oil is hot put them on to the tray, make sure they are coated in oil. Put in the oven with the chicken and bake for 20-25 minutes.
Serve the chicken with the potato wedges and salad.
This recipe also works for a whole chicken – just increase the cooking time and fill the cavity with half an onion and half a lemon.