One-tray roast chicken dinner

1 . Stage

Put a chopping board on your work surface. Use a vegetable peeler to peel the potatoes (but make sure you save the potato peel – see our tip below). Cut the potatoes into chunks, about the size of golf balls. Put them in a pan and cover with cold water.

2 . Stage

Put the pan on the hob and turn the heat to high, when the water boils, reduce the heat to medium and set a timer for 8 mins. When the timer beeps, carefully drain the potatoes through a colander in the sink. Leave to dry for a few minutes. Heat the oven to 200C/180C fan/gas 6.

3 . Stage

Tip the potatoes into your largest roasting tin, add the garlic cloves (no need to peel them first), thyme and drizzle with 2 tbsp oil. Season well and use two spoons to turn the potatoes to coat them in the oil.

4 . Stage

Put the chicken legs amongst the potatoes or on top. Drizzle with the remaining oil and season with a pinch of salt and pepper. Use your oven gloves to carefully place the tin in the centre of the oven and roast for 30 mins.

5 . Stage

Carefully remove the tin from the oven and use your spoons to turn the potatoes again – be careful that the hot fat doesn’t splash you. Return the tin to the oven for a further 15 mins.

6 . Stage

Peel the carrots and cut them into long batons, then drizzle with a little extra oil and season.

7 . Stage

Push the potatoes and chicken to one end of the tin and put the carrots at the other end. Return to the oven for 10 mins.

8 . Stage

Remove the tin from the tray and carefully stir the peas into the carrots, then return to the oven for a final 5 mins. When the roast is ready, the chicken and potatoes will be crispy and the veggies will be soft. Test the chicken is ready by piercing the thickest part using a knife – the juices should run clear. If not, return to the oven for a further 5 mins and test again. Serve with gravy, if you like.