By Kevin Dundon
Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the self-raising flour in a bowl with the chilli flakes, paprika, and herbs. Combine well and set aside some of the mixture. Rub the chicken legs with some olive oil and toss the chicken legs in the flour, spices and herbs to coat. In the meantime, place the onion, potato wedges and halved garlic bulb on a roasting tray. Drizzle with olive oil and season with salt and pepper. Sprinkle with some of the flour mixture if desired, this will add extra crispiness once roasting.
Add the chicken legs over the potatoes and onion. Loosely cover with a layer of tin foil to help the potatoes and the chicken legs to cook quicker and place the tray in the oven. Roast for 25 minutes with the foil. Then, remove the foil and place back in the oven to roast and allow the legs and vegetables to colour for a further 20-25 minutes until the chicken and potatoes are fully cooked. Remove from the oven and serve immediately with some rocket salad leaves with cooking juices drizzled over the salad leaves.