Roasted garlic and lemon chicken on top of a bacon, cabbage and leek 'fry-it'

The bacon, cabbage and leek 'fry-it' was a staple lunchtime choice for me at uni. Extremely quick and very tasty. I've added some marinated chicken legs for a more substantial meal that can be served at tea time.

Serves 4

Ingredients:

For the chicken:

8 Chicken Legs

2-3 garlic cloves (crushed)

lemon-infused rapeseed oil (enough to coat the chicken twice)

some freshly chopped flat-leaf parsley

a splash of white wine vinegar

salt and pepper

some honey (optional)

For the bacon, cabbage and leek 'fry-it'

1/4 of a head of savoy cabbage (shredded)

2 leeks (sliced)

6 rashers of smoked streaky bacon

2 garlic cloves (finely chopped)

half a glass of dry sherry

a knob of butter

a splash of lemon-infused oil

salt and pepper

Method:

Early Prep: Combine all of the ingredients for the marinade thoroughly, coat the chicken legs and marinate for at least 6 hours;

1. Preheat the oven to 190C and roast the chicken legs for 25-35 mins until cooked throughout, turning half way through to coat in more marinade;

2. Whilst the chicken is cooking, heat the butter and lemony oil over a moderate-high heat and fry the bacon until it starts to crisp;

3. Chuck in the chopped garlic and fry for a further minute;

4. Add the shredded cabbage and leeks and fry until the cabbage has shrivelled to about half its original size;

5. Add the sherry, salt and pepper to taste and simmer until the sherry has all but disappeared;

6. Serve the chicken on top of the 'fry-it' and scoff immediately. It'd be nice with some roasted vine-ripened tomatoes on the side.

Alternatively, you could use grilled chicken breasts, which have been rubbed with dry spices for a different take on the dish, or simply eat the 'fry-it' on its own as a lunch or snack.