Heat the oven to 220 degrees.
Smear the chicken legs with oil and salt and lay over a bed of bay leaves in a small roasting tin.
Halve the lemon lengthways and smear the cut surface with oil, season with sea salt and lay, cut side down, next to the chicken legs.
Roast for 15 minutes, then turn the heat down to 180 degrees and cook for a further 15-20 minutes until the chicken skin is crisp and the juices run clear when pierced. Remove from the oven and keep warm.
Meanwhile, cook the peas, drain the artichokes (reserving the oil) and chop the parsley. Drain the peas and mix with the artichokes and parsley.
Place on a warmed dish, arrange the chicken on top and a lemon wedge to garnish.
Add 1 tbsp of the reserved artichoke oil to the pan, swirl it around, and then scrape any remaining pan juices over the chicken.