Jamie Oliver’s Tender & Crisp Chicken Legs with Sweet Tomatoes & Basil

Name: Jamie Oliveru2019s Tender & Crisp Chicken Legs with Sweet Tomatoes &u00a0Basil
Prep time: 10 min
Total time: 100 min
Yield: 4 Servings
Ingredients: 4 chicken leg quarters; Sea salt & freshly ground black pepper; 1 big bunch fresh basil, leaves picked, stalks finely chopped; 2 big handfuls red and yellow cherry tomatoes and ripe plum or beefsteak tomatoes, cherry tomatoes halved, plum tomatoes quartered; 1 whole bulb garlic, broken into cloves; 1 fresh red chile, finely chopped, or a big pinch of dried chile flakes; Olive oil; 14.5-ounce can cannelini beans, drained and rinsed (optional); 2 handfuls new potatoes, scrubbed (optional)

By Leslie Blythe Beans, Chicken, Potatoes Baking

August 20, 2017

Jamie Oliver’s Tender & Crisp Chicken Legs with Sweet Tomatoes & Basil is an incredibly easy crowd-pleasing dinner to make. It's 10 minutes of prep, 1½ hours in the oven and voila. There is no sautéing, just put it in a pan and throw it in the oven. I served this with a large loaf of crusty bread and a crisp green salad. Oh, and there was wine involved!

Prep: 10 mins
Cook: 1 hr 30 mins
Yields: 4 Servings

Ingredients

4 chicken leg quarters

Sea salt & freshly ground black pepper

1 big bunch fresh basil, leaves picked, stalks finely chopped

2 big handfuls red and yellow cherry tomatoes and ripe plum or beefsteak tomatoes, cherry tomatoes halved, plum tomatoes quartered

1 whole bulb garlic, broken into cloves

1 fresh red chile, finely chopped, or a big pinch of dried chile flakes

Olive oil

14.5-ounce can cannelini beans, drained and rinsed (optional)

2 handfuls new potatoes, scrubbed (optional)

Directions

1Heat your oven to 350°F.

2Season your chicken pieces all over with salt and pepper and put them into a snug-fitting pan in one layer, skin side up. Throw in all the basil leaves and stalks, then chuck in your tomatoes. Scatter the garlic cloves into the pan with the chopped chile and drizzle over some olive oil. Mix around a bit, pushing the tomatoes underneath. Place in the oven, uncovered, for 1½ hours, turning any of the exposed tomatoes halfway through, until the chicken skin is crisp and the meat is falling off the bone. If after an hour or so the skin isn’t crisping to your liking, you can turn up the heat and switch to convection, or just blast it under the broiler for a bit at the end, rotating the pan occasionally and watching closely, until you get the skin as brown as you like. Just don't let the sauce simmer too vigorously or the meat might toughen up.

3If you fancy, you can add some drained cannelini beans or some sliced new potatoes to the pan along with the chicken.

Recipe adapted from http://www.jamieoliver.com

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