Put a chopping board on your work surface. Use a vegetable peeler to peel the potatoes (but make sure you save the potato peel – see our tip below). Cut the potatoes into chunks, about the size of golf balls. Put them in a pan and cover with cold water.

Put the pan on the hob and turn the heat to high, when the water boils, reduce the heat to medium and set a timer for 8 mins. When the timer beeps, carefully drain the potatoes through a colander in the sink. Leave to dry for a few minutes. Heat the oven to 200C/180C fan/gas 6.

Tip the potatoes into your largest roasting tin, add the garlic cloves (no need to peel them first), thyme and drizzle with 2 tbsp oil. Season well and use two spoons to turn the potatoes to coat them in the oil.

Put the chicken legs amongst the potatoes or on top. Drizzle with the remaining oil and season with a pinch of salt and pepper. Use your oven gloves to carefully place the tin in the centre of the oven and roast for 30 mins.

Carefully remove the tin from the oven and use your spoons to turn the potatoes again – be careful that the hot fat doesn’t splash you. Return the tin to the oven for a further 15 mins.

Peel the carrots and cut them into long batons, then drizzle with a little extra oil and season.

Push the potatoes and chicken to one end of the tin and put the carrots at the other end. Return to the oven for 10 mins.

Remove the tin from the tray and carefully stir the peas into the carrots, then return to the oven for a final 5 mins. When the roast is ready, the chicken and potatoes will be crispy and the veggies will be soft. Test the chicken is ready by piercing the thickest part using a knife – the juices should run clear. If not, return to the oven for a further 5 mins and test again. Serve with gravy, if you like.