Roast chicken legs with braised little gems, peas and mint

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put the chicken legs in a roasting tin, drizzle with the olive oil and season. Roast for 40 minutes or until cooked.
2. With 20 minutes of the chicken cooking time remaining, melt the butter in a large deep frying pan (with a lid) over a medium-high heat. Fry the onion for 6-7 minutes, stirring now and then, until softening. Add the garlic and cook for 1 minute.
3. Add the quartered lettuces and peas to the pan and stir to coat in the butter. Add the stock, then cover and simmer for 7 minutes. Remove the lid and cook for a final 3-4 minutes until the stock has reduced slightly. Stir in the mint, then season. Serve in a bowl with the chicken and some crusty bread, if you like.