SERVES 4
- 4 chicken legs, jointed
- sea salt and freshly ground black pepper
- a big bunch of fresh basil, leaves picked, stalks finely chopped
- 2 big handfuls of red and yellow cherry toms, halved, and ripe plum toms, quartered
- 1 whole bulb of garlic, broken up into cloves
- 1 fresh red chilli, finely chopped
- olive oil
- Preheat oven to 180c
- Season your chicken pieces all over and put them into a snug-fitting pan in one layer.
- Throw in all the basil leaves and stalks, then chuck in your toms.
- Scatter the garlic cloves into the pan with the chopped chilli and drizzle over some olive oil.
- Mix around a bit, pushing the toms underneath.
- Place in the oven for 1 1/2 hours, turning the toms halfway through, until the chicken skin is crisp and the meat falls off the bone.
- Serve with a simple mashed potato.
- Squeeze the garlic out of the skins before serving.
- You could even make it part of a pasta dish - remove chicken meat from the bone and shred it, then toss into a bowl of spaghetti...
ENJOY .....
A simple Jamie Oliver Dish - yep he's done it again !!!
