Ingredients:

For The Roast Chicken:

• 1, chicken leg with skin
• 2 tbsp. chopped garlic
• 1 tbsp. dijon mustard
• 2 tsp. fresh  thyme (chopped)
• 1 tbsp. butter:
• 1 tbsp. Worcestershire sauce
• Salt, to taste
• Crushed black pepper, to taste

For the BBQ Potatoes:

• 2 nos. sweet potato wedges (skin on)
• 2 tbsp. As Chefs Cook Barbeque Stir-fry sauce (Shop Now)
• 2 tbsp. oil
• Salt, to taste
• Pepper, to taste

For The Minted Peas:

• ½ cup, boiled green peas
• 1, onion (chopped)
• 1 tbsp. butter
• Salt, to taste
• Pepper, to taste
• A handful of torn mint leaves

For The Rice:

• ½ cup, steamed basmati rice
• 1tbsp. oil
• 1 tbsp. garlic chopped
• 2 tsp. chopped parsley

Preparation

1. Wash, pat dry, make gashes and marinate the chicken with all the given ingredients.
2. Roast in a pre-heated oven for 90 mins. @ 140 degree celsius.
3. Marinate the sweet potato wedges with oil, salt and pepper.
4. Roast the potatoes in pre-heated oven @ 180 degree celsius for 30 mins. Once done add the potatoes in a frying pan and stir fry with As Chefs Cook Barbeque Stir-fry sauce till sauce reduces and gets sticky and coats the potatoes well.
5. Heat butter in frying pan, sauté onion followed by green peas and once ready season with salt and pepper. Remove from heat and add torn mint leaves to it.
6. Sauté garlic in oil, add the cooked rice, stir fry and finish with chopped parsley.
7. Make a bed of minted peas, add the roasted chicken; serve with sticky BBQ sweet potato wedges and herbed butter rice.