Marc Kidson shows you how to cook a roast dinner that will save you slaving over a hot stove.

Recipe Re-cap:

Student-friendly Sunday Roast, for two.

- Two chicken legs
- Two lemons
- Two red onions
- 8 garlic cloves
- Fresh rosemary
- Olive oil, salt, black pepper

For the Potato Wedges:
- Two large baking potatoes
- Olive oil, salt, black pepper
- Other seasoning: e.g. paprika, dried rosemary, dried thyme

1. Cut the lemons and red onions into quarters, add to a large roasting tin.
2. Peel 8 cloves of garlic (or to taste) and add to tin.
3. Season both sides of the chicken with black pepper and salt, place in tin.
4. Scatter over fresh rosemary, then drizzle generously with olive oil, more salt and pepper, and mix to coat all ingredients.
5. Place in oven, preheated to 180C/Gas Mark 4 on top shelf.
6. Cut the potatoes into wedges (see video tip), and place into oven-proof dish.
7. Drizzle with olive oil, season well with salt and black pepper, then add pinches of paprika, rosemary, and thyme (if using).
8. Mix to coat all the wedges with seasoning, place below chicken in the oven.
9. Cook for 40 minutes once wedges are in, tossing ingredients of both pans halfway and switching positions if the wedges are cooking too slowly.
10. Remove from oven once chicken is nicely brown and the wedges are cooked through.
11. Finally, serve with vegetable of choice, spooning over pan juices for extra flavour.