Chicken provençal with sticky garlic potatoes

Method

1. Heat the oven to 180°C fan/gas 6. Slice any larger new potatoes in half then put in a tray with the smaller ones and toss with half the oil and a pinch of salt and pepper. Slice off the top of the garlic bulb, nestle it in with the potatoes and roast for 35-40 minutes.
2. Meanwhile, season the chicken with salt and pepper and put a large frying pan over a high heat. Add the remaining oil and, once smoking hot, add the chicken skin-side down and cook until crisp and golden all over.
3. Add the chopped pepper, cherry tomatoes, sun-dried tomatoes, olives, rosemary, sage and thyme to a large oven dish then put the golden chicken legs on top. Put in the oven with the potatoes for 30-40 minutes, depending on the size of your chicken – when it’s ready the juices will run clear when a knife is inserted by the bone.
4. Once the potatoes are crisp and tender, squeeze the roasted garlic cloves out into a bowl then mix with any oil from the roasting tray and the herbes de provence. Stir the paste back through the potatoes. Serve with the chicken and some bread for mopping up the juices (if you like).