Preheat the oven to 200°c (180°c fan).

Put the potatoes in a large pan of water, bring to the boil, then simmer for 3–5 minutes. Drain, season with salt and set aside.

Use a knife to slash the chicken legs at intervals. Drizzle olive oil onto the legs and place skin-side down in an ovenproof pan or flameproof casserole over a medium-high heat. once the chicken starts sizzling, season with salt and pepper, colour lightly then turn the legs over.

Add the rosemary, potatoes, garlic and butter, then roast in the oven for 40–45 minutes until thoroughly cooked through. remove from the oven and give everything a little stir. if you think it looks a little dry, add a tiny splash of water or stock.

While the chicken and potatoes are roasting, mix all the dressing ingredients together and, just before serving, pour over the chicken and potatoes. serve topped with cooked green beans tossed in olive oil and black pepper.