750g small new potatoes, such as Charlottes, halved
1 tbsp garlic infused oil
1 tbsp olive oil
2 tbsp maple syrup
1 heaped tbsp wholegrain mustard
1 large red pepper, deseeded and cut into chunky pieces
2 large zucchini/courgettes, halved lengthways and very thickly sliced
few sprigs fresh thyme
4 large chicken legs portions
Heat oven to 200C/fan 180C/gas 6. Mix the potatoes, with half the oil in a large roasting tin with seasoning to taste. Roast for 15 mins.
Meanwhile mix the maple syrup, garlic oil, mustard, olive oil and seasoning to taste.
Toss the pepper, zucchini/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 spinach or green beans. .
Recipe adapted from: Good Food