Preheat the oven to 160°. Whilst it is warming up, peel
baking potatoes
and cut each into two or three pieces. Put them in a pan of cold water, out the lid on, bring them to the boil then simmer for about 5 minutes. Drain them, then put them back in the pan with the lid off for 5-10 minutes, to let the steam off. While the potatoes steam, put a roasting tin in the oven with a couple of tablespoons of olive oil, to heat the oil up. Then, give the pan of potatoes a good shake - this should rough up the edges of the potatoes, which is what will make them crispy. Tip them into the tin and turn them over a few times in the hit oil. Pop them in the oven for 15 minutes. Clean
brussels sprouts
, chop
carrots
into chunks. Get the
chicken legs
onto a cutting board, score the skin and season both sides with salt, pepper, rosemary and thyme. Take the potatoes out and turn them over. Put the carrots and sprouts in the tin with them, and then put the chicken legs in too (they can go on top of the veg). Turn the oven up to 180, and cook for 30 minutes. Take the tin out, and turn the potatoes and carrots again. Pop back in for another 10-15 minutes. Check the chicken is done - there should be no pink juice if you stick a knife in. Give the potatoes a last crisping for 5 mins if required. Take everything out, deglaze the tin and put the deglaze into a saucepan. Bring to a boil and thicken up with some
corn starch
dissolved in water. Serve and enjoy! :)
baking potatoes: 3,
brussels sprouts: 200 g,
carrots: 4,
chicken legs: 2,
corn starch: 1 tsp