Crispy Chicken Legs with Tomatoes and Potatoes » Foodom

Crispy Chicken Legs with Tomatoes and Potatoes

$113.75 Cooking Fee
Serving Size: 1 chicken leg quarter
Recipe by:
Mayumi Tavalero
This one-pan meal of tender and crisp chicken legs with tomatoes, potatoes, and basil recipe has been adapted slightly from Jamie Oliver. As everything cooks together in one dish, all the beautiful flavors get blended together.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 6


  • Pre-heat oven to 350 degrees.
  • In a large bowl toss together the basil leaves, garlic, tomatoes, and potatoes. Drizzle with olive oil and toss again. Transfer to a 13x9 inch deep baking dish.
  • Season chicken pieces with salt and pepper. Nestle into baking dish over vegetables.
  • Bake, uncovered for 1 ½ hours, turning vegetables halfway through, and until chicken skin is crisp and meat is falling off the bone.

Cook Times

Active Prep10
Hands-On Cook5
Hands-Off Cook90
Total Time1 hour 45 minutes
Recipe Serving Size6



  • 1 bunch fresh basil leaves picked
  • 12 clove garlic peeled and left whole
  • 1 cup cherry tomato halved lengthwise
  • 4 Roma tomato quartered
  • 1 ½ pound new potato quartered
  • ¼ cup extra virgin olive oil
  • 4 pound chicken leg 4 quarters (skin and bone attached)
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper

Cooking Tools Required

Pyrex baking dish
Reheating/Serving Instructions

Heat in microwave on medium high power until heated through.


Calories: 836kcal | Carbohydrates: 37g | Protein: 47g | Fat: 55g | Saturated Fat: 13g | Cholesterol: 240mg | Sodium: 818mg | Potassium: 1505mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1042IU | Vitamin C: 54mg | Calcium: 74mg | Iron: 4mg

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