A roast dinner is the perfect Sunday meal - but it can be too heavy in the Summer. So we've come up with this Lemon and Thyme Roast, which is much lighter and a hell of a lot easier than a traditional roast. The fruity mash and roasted root vegetables will ensure all the family will love it!
Preheat the oven to 180°C.
Peel the onions, carrots, celeriac and potatoes. Quarter two of the onions, both carrots and dump them into a deep roasting tray, then cut the celeriac into pieces of a similar size to the quartered onions and add to the tray.
Sit the chicken legs on top of the veg, skin side up. Zest the lemon and mix it with the thyme, oil and plenty of salt and pepper. Rub the oil all over the chicken legs and veg in the tray then roast the whole tray in the oven for 45 minutes, giving it a shake every so often.
Poke the cloves into the remaining peeled onion, stab it a few times with a fork and cut in half. Put the studded onion halves, bay leaves and most of the milk into a saucepan, then bring to a simmer for 5 minutes. Cut away the crusts from the bread and blitz what’s left into fine breadcrumbs.
Cut up the potatoes, put into another saucepan and fill with cold salted water. Bring the potatoes to the boil and simmer for 15-20 minutes until the potatoes are cooked through.
Pick the onion and bay leaves out of the milk then add the breadcrumbs, nutmeg and plenty of salt and pepper. Gently simmer the bread sauce for 10 minutes, stirring occasionally.
Drain the cooked potatoes, return to the dry pan and mash with the leftover milk until smooth. Dollop in the cranberry sauce and stir through.
Serve plenty of roasted veg, a chicken leg, spoonful of cranberry mash and dollop of bread sauce per person and finish by drizzling with any cooking juices from the roasting tin. Serves 4