Bake it for 50 min, then take it out of the oven. Turn the oven up to 220C, brush the chicken with the remaining oil and maple syrup, and sprinkle with an eighth of a teaspoon of salt. Return to the oven for an extra 10 minutes, or until the skin is golden brown and crisp and the peas are cooked through but still retain a little bite. Don’t worry though if they turn mushy, they will still be delicious. Take the baking dish out of the oven. When cool enough to handle, squeeze the garlic cloves out of their papery skins and stir into the peas.