Roast Chicken Legs with Sea Salt and Thyme

The sea salt in this recipe is used simply as a seasoning along with the thyme. It gives a crunchy texture to the skin when cooked and, at the same time, sharpens all the other tastes.

The legs can just be served roasted with a green salad, but I like to add further flavourings – the mustard that has always been so popular in British cookery, a little double cream and a squeeze of lemon.