Roasted Chicken Legs in Garlic, Basil, and Tomato
This easy and low-maintenance Roasted Chicken Legs in Garlic, Basil, and Tomato recipe is unbelievably simple yet sophisticated enough to serve a dinner that will impress beyond belief.
- Prep time
- 10 min
- Cook time
- 1 hr 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 chicken legs (if making for more people add a few drumstick and thigh pieces
- Salt
- freshly ground black pepper
- 1 generous bunch of fresh basil, I usually leave the leaves whole but evenly spread out
- 1 to 2 punnets red cherry tomatoes (if those are not available use ripe plum tomatoes, quartered)
- 1 whole bulb of garlic, broken into cloves then peeled and thrown in whole
- olive oil
Instructions
- 1
1. Preheat the oven to 180°C or 350°F. Preparing this dish is so easy and fuss-free. Place the chicken pieces into the oven-proof pot. Season it with plenty of freshly cracked black pepper, and sea salt (I had garlic and herb sea salt) then drizzle with olive oil. Rub in the seasoning then ensure the chicken is lined up in the pot in a single layer. Toss in all the basil leaves, tomatoes, and garlic cloves, ensuring they are evenly scattered around the pot. I try to push the tomatoes and garlic in between the meat, but it doesn't matter. I end up with lovely browned and crisp leaves and tomatoes. Drizzle over a little extra olive oil. Place in the oven for 1½ hours. I don't bother with turning the tomatoes halfway through but I ensure it is baked uncovered until the chicken skin is crisp and the meat falls off the bone. Sometimes I yank up the temperature right at the start so the chicken roasts and locks in the moisture, then I cover the pot for 20 minutes. However covering is not necessary.
- 2
I served the chicken alongside a herb-filled jollof rice and it was just divine.