Preparation

Step: 1/8

Preheat the oven to 180°C (160°C fan, gas 4). Cut the legs in half at the joint.

Step: 2/8

Peel and thinly slice the garlic. Tuck some slices under the skin of the legs.

Step: 3/8

Wash the potatoes and quarter lenghtways. Peel and slice the onions.

Step: 4/8

Place the legs on a baking tray, rub with 2 tbsp oil and season with salt and pepper. Bake in the preheated oven for 10 minutes.

Step: 5/8

Meanwhile, halve the lemon. Cut one half into slices and squeeze the juice of the other half. Mix the remaining oil with the mustard and lemon juice.

Step: 6/8

Pluck the thyme leaves and stir in. Season with salt and pepper.

Step: 7/8

Mix together the lemon slices, potatoes, onions and remaining garlic and add to the sauce.

Step: 8/8

Pour around the chicken pieces and cook for 40 minutes, turning occasionally.