Chicken, satsuma and sherry traybake

Method

1. Heat the oven to 220°C/200°C fan/gas 7. Put the chicken legs, olive oil, onion, garlic, satsumas, herbs, potatoes and fennel in a large bowl, season with salt and black pepper and mix everything together well.
2. Divide the chicken and vegetables evenly between 2 large roasting tins and pour over equal amounts of the sherry and stock. Roast for 40 minutes or until the chicken is cooked through and the skin is crisp. Serve with a green salad, if you like.