Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel and finely grate or crush 4 garlic cloves into a large bowl. Finely grate in the zest from the lemon and squeeze in the juice. Finely chop the parsley stalks (setting the leaves to onside) and add to the bowl. Whisk together well with 2 tbsp olive oil and a good pinch of salt and pepper.

Remove the chicken legs from the packaging. Place on a chopping board and using a sharp knife, cut a few slits on the skin. Pop them into the bowl with the lemony garlic marinade and rub it in to the legs. Set to one side. See our tip below about getting ahead.

Cut the potatoes into 2 cm cubes. Cut the tomatoes into 6 wedges each. Peel and thickly slice the onion. Tumble the veg onto your largest roasting tray, or two medium sized trays. Drizzle with 1 tbsp olive oil and sprinkle over some salt and pepper. Nestle in the marinaded chicken legs, tucking the remaining garlic cloves underneath. Scatter over the olives. It doesn't matter if things over lap a little, but try and keep a single layer of ingredients. Use another tray if you need to.

Slide the tray into the oven for 45 mins.

While the chicken and veg are roasting, trim the ends from the french beans and cut them in half. Pop them into a bowl and toss with 1 tbsp olive oil and a little salt. Roughly chop the parsley leaves.

When the chicken has cooked for 45 mins, remove the tray from the oven. Everything should be nearly cooked. Scatter over the French beans, then slide the tray back into the oven for 10 mins.

Remove the tray from the oven and check the chicken is cooked through by piercing the thickest part of the chicken near the bone. The juices should run clear. Cook the chicken a little longer if they don't.

Serve the chicken and veg on warm plates and scatter over the chopped parsley and tear over the basil leaves.