Dinner

Sunday roast with peas and carrots

A classic Sunday roast with crispy chicken thighs, baked potatoes, peas and carrots.

Instructions

1. Preheat oven to 200°C. Halve the potatoes and mix with olive oil and rosemary.
2. Rub chicken legs with garlic, salt, pepper and rosemary.
3. Place the potatoes and chicken on a tray and fry until golden brown, about 40 minutes.
4. Cook peas and carrots in salted water.
5. Arrange everything on a plate and sprinkle with parsley.