Just 5 ingredients to a tasty supper dish of roast chicken legs with potato wedges
- 2 medium potatoes, unpeeled, sliced into wedges
- 2 chicken legs, skin on
- Good handful of parsley sprigs
- 1 lemon, cut into 4 wedges
- ¼ small Savoy cabbage, shredded
To start this chicken leg recipe set the oven to Gas Mark 5 or 190°C. Put 1 tablespoon oil in a roasting tin in the oven to heat up. Put potato wedges in a pan, cover with water, bring to the boil and cook for 5 minutes.
Drain the potatoes, keeping the cooking water. Put potatoes back in the pan to dry off, then add to the roasting tin containing the hot oil.
Rub a little oil all over the chicken legs and season well. Place them on a few sprigs of parsley in another roasting tin. Add the wedges of lemon.
Roast the chicken and potatoes for 30 minutes, then turn the potatoes and lemon wedges over and roast for
another 20 minutes.
Meanwhile, chop cabbage finely. Bring potato cooking water to boil and cook cabbage for 2 minutes. Drain well, cool under cold running water. Drain again. Add to roasting tin with chicken, stirring it in to soak up cooking juices and heat through for 5 minutes.
Serve chicken on cabbage with the potato wedges. Sprinkle with parsley.
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Cookery Editor, Sue McMahon, says add an unpeeled garlic, onion wedges or shallots to the roasting chicken if you like.