This is a simple, family friendly Jamie Oliver recipe that ALL the family will love, especially if you serve it with really good ciabatta bread that you can dunk in the gorgeous juices
This takes minutes to put together but then needs looooong, slooooooow gentle cooking. What happens in the pan is well worth the wait as the skin gets super crisp (my favorite part) and the meat gets sticky and tender and falls off the bone. The tomatoes are slow roasted and create a terrific broth.
4 whole chicken legs
sea salt and freshly ground black pepper
a big bunch fresh basil, leaves picked, stalks finely chopped
2 big handfuls of red and yellow cherry tomatoes, halved and ripe plum tomatoes, quartered
1 whole bulb garlic, broken up into cloves
*optional 1 x 15 oz tin cannellini beans, drained
*optional 2 handfuls baby potatoes.
*optional 1 good handful of pitted Kalamata olives
Preheat the oven to 350 F
Season the chicken whole legs all over and put them into a snug-fitting pan in one layer.
Throw in all the basil leaves and stalks, then chuck in your tomatoes.
Scatter the garlic cloves into the pan with the chopped chili and drizzle over some olive oil.
Mix around a bit, pushing the tomatoes underneath.
Place in the oven for 1 1/2 hours, turning the tomatoes halfway through, until the chicken skin is crisp and the meat falls off the bone.
* If you fancy, you can add some drained cannellini beans or some sliced baby potatoes to the pan and cook them with the chicken.
Squeeze the garlic out of the skins before serving.