October 7, 2012 by twodogjam
This recipe from Jamie Oliver’s ‘Jamie’s Dinners’ (with a couple of minor changes to make even simpler) is one of our favourites. Whether a relaxed Sunday evening or hectic school night. You can prepare in the morning and leave in the fridge. Then pop into the oven when you get home. Just allow for the longer cooking time. But being a ‘one-pot-meal’ there’s little washing up at the end so still plenty of time to relax. And if there are any left overs, as Jamie recommends you can remove the chicken meat from the bone and add to cooked pasta the next day for another quick and simple dinner.
- 4 chicken legs, jointed, skin on
- sea salt and freshly ground pepper
- bunch of fresh basil leaves, chopped (or frozen basil)
- 1 punnet of cherry tomatoes, halved
- 1 whole bulb of garlic, broken up into cloves (leave skin on)
- sprinkle of dried chilli flakes (add about 1 teaspoon for mild and more if you like a hotter chilli flavour)
- 2 handfuls of washed new potatoes (or chats, halved)
Preheat oven to 180ºC.
Place the chicken pieces onto a large piece of baking powder. Drizzle over some olive oil and season well with salt and pepper. Turn the chicken over a few times to completely cover in oil and seasoning,
Place chicken into a large casserole pan. Add the basil, garlic, chilli flakes, potatoes and garlic cloves. Mix well together with your hands, so that the olive oil covers all the ingredients.
Place pan in the oven and cook for 1½ hours, checking halfway through and turning the chicken, tomatoes and potatoes over so that everything begins to crisp. When cooked, the chicken skin will be crispy and the meat will fall off the bone. Squeeze the garlic from its skin when serving.