1

Preheat the oven to gas mark 6/200°C/180°C. Boil the potatoes in boiling water for 10 minutes, until just tender.

2

Meanwhile, mix the lemon zest with the herbs and crushed garlic. Lightly slash the chicken quarters using a sharp knife and rub mixture all over and into the chicken.

3

Drain the potatoes well and tip them into a large roasting tin. Add the leeks and peppers and spray the vegetables with low fat cooking spray. Arrange the chicken joints on top, drizzle the lemon juice over and season lightly with black pepper.

4

Roast for 10 minutes, stir everything around, then return the tin to the oven for a further 10 minutes. Add the cherry tomatoes and stir again so that everything browns evenly, and then roast for a final 10 minutes. Check that the chicken is cooked through by piercing the thickest part of the joints with a sharp knife: the juices should run clear.It’s much easier to skin chicken joints if you grasp the skin with kitchen paper. This gives you a better grip, enabling you to easily pull the skin away from the flesh.