Herb Chicken with Roasted Vegetables

Ingredients :-

1. 2 garlic cloves
2. 25g pack each fresh basil and mint
3. 8 thyme sprigs
4. 4 tbsp olive oil
5. 4 chicken legs (drumsticks and thighs)
6. 1 small aubergine, chopped
7. 200g tomatoes, sliced
8. 2 red peppers, deseeded and chopped
9. 1 zucchini, sliced
10. Juice of 1 lemon

• Whiz the garlic, two-thirds of the basil, mint and four thyme sprigs in a food processor, adding half the oil gradually until the mixture forms a thick paste.
• Rub the paste over the chicken legs, put it into a bowl, cover and leave to marinate in the fridge for at least 30 minutes.
• Preheat the oven to 200C(fan). Put the aubergine, tomatoes, peppers and zucchini into a large roasting tray with the rest of the oil and season. Toss to coat. Add the chicken and roast for 30-40min until the vegetables are tender and the chicken cooked through.
• Squeeze over the lemon juice and stir in the remaining herbs. 
• Serve immediately with a crisp green salad.