500g new potatoes, cut into wedges
250g pack cooked beetroot, cut into half
250g Chantenay carrots, or 250g large carrots peeled & cut into 2cm chunks
1 onion, cut into large dice
3 cloves garlic, cut into fine slices
2-3 sprigs for thyme
175ml white wine
4tbsp extra virgin olive oil
4 chicken legs
salt & freshly ground black pepper