Chicken legs

Tonight we had chicken drumsticks with potato, tomato and basil. You're meant to add garlic as well but we're out. Served with rice and salad. It's easy as. Ours was a bit overcooked, so hopefully yours wouldn't turn out as dark (read: charred).
I know you don't need potato and rice in the same meal, but our family (stemming from my husbands side) seems to need it that way.

Chicken legs with potato, tomato and basil

6-8 large chicken legs
olive oil
salt and pepper
a handful of basil
2 big handfuls of cherry tomatoes, halved/4-6 large tomatoes quartered
6 garlic cloves (we use a whole bulb)
chili finely chopped
3-4 large potatoes, chopped

Preheat oven to 180 degrees C. Season chicken with salt and pepper and put in a large roasting pan. Add chopped potatoes and cherry tomatoes (or chopped large ones like ours) whole peeled garlic cloves, chopped chili to a large roasting pan. Drizzle with olive oil. Mix around a bit with your hand. Cook for 1 1/2 hours, turning potatoes and tomatoes and adding basil leaves at halfway.


Nat said...

the dark (read: charred) is the best part.

Nat said...

and you forgot the chilli.

Mariah said...

Yes the dark is the best part, but not when it's so far cooked that it's hard to get your knife and fork through it.

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