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+ servings

Crispy Chicken Legs with Tomatoes and Potatoes

Serving Size: 6
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 hour 45 minutes
Recipe Serving Size6

Cooking Tools Required

Pyrex baking dish

Ingredients

  • 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 freshly 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.

Nutrition

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