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.
Recipe by:
Cook Times
Active Prep10
Hands-On Cook5
Hands-Off Cook90
Passive0
Total Time1 hourhour45 minutesminutes
Recipe Serving Size6
Cooking Tools Required
Pyrex baking dish
Ingredients
1bunchfresh basilleaves picked
12clovegarlicpeeled and left whole
1cupcherry tomatohalved lengthwise
4Roma tomatoquartered
1 ½poundnew potatoquartered
¼cupextra virgin olive oil
4poundchicken leg4 quarters (skin and bone attached)
1teaspoonKosher salt
½teaspoonfreshly ground black pepper
Instructions
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.
Reheating Instructions
Heat in microwave on medium high power until heated through.