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3 leeks, sliced
3 carrots, peeled and sliced
3 courgettes, sliced
1 garlic bulb
2 tsp fresh thyme leaves
grated zest of 1 unwaxed
lemon, plus 2 tbsp juice
12 chicken drumsticks
1 tsp cayenne pepper
4 tbsp chopped fresh parsley
Preheat the oven to 220°C/fan 200°C/gas 7.
Arrange the leeks, carrots and courgettes in a very large, non-stick
deep-sided baking tray or roasting tin (about 40cm x 30cm). Cut the top off the garlic bulb (like you would with a Halloween pumpkin lid) to reveal the cloves and add the bulb to the tray. Sprinkle over the thyme leaves and add 3 tbsp water and half the lemon juice. Season lightly, mix well and roast for 25 minutes, turning halfway and adding another splash of water if needed.
Meanwhile, skin each drumstick by pulling away a bit of skin at the thick end (use kitchen paper to get a good grip) and pulling it off over the bony end. Put the drumsticks in a bowl and sprinkle with the cayenne pepper, remaining lemon juice and a little salt.
Give the vegetables a stir and add a splash more water. Nestle the
chicken drumsticks among them and roast for a further 35 minutes or until the vegetables are golden and the chicken is cooked through, adding more water if needed. Leave to rest for 5 minutes.
Make the gremolata by combining the parsley and lemon zest in a small bowl. Scatter the gremolata over the chicken and veg and serve hot. Delicious with mashed potatoes – or swede mash if you want to keep it suitable for Extra Easy.
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