Glazed chicken legs with Dijon butter, capers & crispy potatoes recipe

About 5 mins before the end of cooking, remove the garlic cloves from the roasting tray using tongs, squeeze them into a bowl and discard the skins. Grate in the lemon zest, then add the mustard and butter, and mash together using a fork. Finely chop 1 tsp of the capers and the parsley together. Stir this into the butter and season. Trim or slice the greens (depending on what greens you’re using), then steam in a steamer basket or the microwave until al dente.