1. Preheat the oven to 190c and place a roasting tray inside.
2. French trim the chicken legs removing the end bone.
3. Place the chicken legs in a bowl and pour over half of the rapeseed oil and massage in the oil, so the legs are all covered lightly in the rapeseed oil.
4. Season the chicken legs with salt and pepper.
5. Cut the baby potatoes in half and place in a separate bowl.
6. Push down on the bulb of garlic so the cloves start to break away from the central root.
7. Push down on each garlic clove (still with the skin on) with the palm of your hand or the back of a knife, so the garlic starts to split open.
8. Add the split garlic cloves to the baby potatoes, then mix in the remaining rapeseed oil, so the potatoes and garlic are all lightly covered.
9. Place the potatoes and garlic in the pre heated roasting tray and then lay the seasoned chicken legs on top.
10. Return the tray to the oven and roast for 20 – 25 minutes until the chicken is cooked thoroughly.
11. Cut the leeks in half lengthways and then cut each half into fine strips.
12. Place the leek strips into a colander and then place the colander into a bowl of cold water.
13. Leave the leeks in the water for 5 minutes to remove any excess grit or dirt.
14. Remove the colander from the water and leave to drain.
15. Heat a shallow saucepan to a medium heat and add the smoked bacon lardons.
16. Fry the bacon lardons in their own fat/juices for 5-8 minutes until they start to colour.
17. Add the unsalted butter and mix into the lightly coloured bacon lardons, then add the shredded leeks.
18. Stir the leeks into the bacon lardons and continue cooking for 5 – 8 minutes until the leeks are softened.
19. Remove the smoked bacon leeks from the heat and season the milled pepper.

To Serve

1. Spoon the smoked bacon leeks on to a large serving plate and place the crispy chicken legs on top.
2. Spoon the garlic potatoes into a side bowl.