Serves 6

6 chicken legs with thighs, with skin
For the marinade:
1 tbsp olive oil
2 tbsp lemon juice
1½ tbsp piri piri spice
2 tbsp honey
1 tsp basil 
Salt and black pepper
1 tbsp Worcestershire sauce 
4 garlic cloves, crushed 
1 tbsp fenugreek
 2 green chillies (optional)
1 tsp whole cumin seeds (optional)
For the vegetables:
4 new potatoes 
2 red onions 
2 carrots
2 tomatoes 
1 green pepper  
To serve:
Garlic bread
Raita

1. In a bowl, combine all of the ingredients for the marinade and mix well.
2. Coat the chicken with half of the marinade. Place in the fridge for at least two hours.
3. Cut the vegetables into bite-sized pieces and coat with the remaining marinade.
4. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
5. Remove the chicken from the fridge and combine with the vegetables in a large foil-lined roasting dish.
6. Cover the roasting dish with foil and place it in the oven for one hour , checking halfway through and turning the chicken and vegetables. For a crispy finish to the skin, remove the foil for the final ten minutes of cooking time.
7. Serve with some cheeky garlic bread and raita.

Per serving: 635kcals, 20.2g fat (5.2g saturated), 39.3g carbs, 12.5g sugars, 71.7g protein, 6.2g fibre, 0.306g sodium