An easy one-pot dish combining sticky chicken with delicious roasted vegetables
Prep:15 mins
Serves 4
750g small new potatoes, such as Charlottes, halved2 small red onions, cut into wedges1 head of garlic, separated into cloves2 tbsp olive oil2 tbsp maple syrup1 heaped tbsp wholegrain mustard1 large red pepper, deseeded and cut into chunky pieces2 large courgettes, halved lengthways and very thickly slicedfew sprigs fresh thyme4 large chicken legs portions
STEP 1Heat 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.STEP 2Meanwhile crush the remaining garlic and mix with the maple syrup, mustard, remaining oil and seasoning to taste.STEP 3Toss 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.
