Preparation: 5 mins | Cooking time: 90 mins
Don’t be put off by the cooking time with this recipe – it takes no time at all to prepare and then it’s just left in the oven to slowly cook. 5 minutes putting it all together and then relax! This is surely what quick chicken recipes are all about.
Our daughter simply hates tomatoes, and yet she adores this dish. Quite an endorsement!
This serves around 4 people.
Ingredients
- 4 jointed chicken legs
- Olive oil
- 1 fresh red chilli (finely chopped)
- 4 or 5 cloves of garlic (don’t take the skins off, leave them whole)
- Handful of fresh basil (dried will also do)
- 2 or 3 handfuls of cherry tomatoes, or a mixture of ripe red tomatoes and cherrys
- 1 tin of white beans (butter, cannellini, etc)
- Handful of potatoes (new potatoes tend to work best)
Instructions
Pre-heat the oven to 180°C or Gas Mark 4.
Generously season the chicken legs, rubbing the salt and pepper into the skins with your fingers. They’ll taste fabulous!
Put the chicken legs in a small roasting pan or casserole dish. Then throw in the basil, the tomatoes, the garlic cloves and the chopped red chili. Don’t worry, the chili just adds a little heat, it won’t taste spicy.
Pour over a little olive oil and toss the ingredients together to coat with the oil and to mix it all up a bit. This should have taken you less than 5 minutes at this point – bonus!
Now pop the lot in the oven and simply leave for around 90 minutes. Resist the temptation to keep opening the door and poking it – you want everything to slowly bake together so the flavors develop and melt together. Yum.
After half an hour we throw in the beans and potatoes. This just bulks the dish out so we don’t have to bother making any separate accompaniments.
Then simply serve. You can squash the garlic out of the skins before you serve if you like, or leave them as they are if there are any vampires in your midst!
Absolutely lip-smackingly delicious, and one of the quickest quick chicken recipes I know.