Tender and crisp chicken legs with sweet tomatoes

Ready to put in the oven. Notice the beautiful tomatoes that we bought, they were called “wild tomatoes” and came in green, yellow, orange and red.

Last weekend we went to the Gothenburg Book Fair. Once a year there’s a big book fair with exhibitors and seminars here in Gothenburg and it always draws a lot of people, including us. This year I bought many cook books as the prices were really low, but I wish that I had bought even more… Anyway, one of the cook books that I bought was Jamie Oliver’s Jamie’s Dinners. I’ve been planning to buy this book for such a long time, but better late than never :-)

As most of you know, I don’t each chicken anymore. At least not that often. But sometimes the craving gets really big and then I decide to cook chicken. But I don’t think that I’ll ever dare to eat it at a restaurant anymore. This time the chicken craving appeared as I was browsing through Jamie’s Dinners; I found a recipe for Tender and crip chicken legs with sweet tomatoes. The recipe sounded great and I wasn’t dissapointed, it was excellent and I enjoyed every bite of it. The chicken gets a crips surface while the rest of it is really tender and it smells delicious. The chicken almost melts in your mouth and it’s wonderful. To the chicken we made roasted potatoes in the oven, with sea salt, pepper, olive oil and rosemary. As I’m to lazy to write down the chicken recipe, I googled for it and finally found it at Jamie’s dinner’s official web site but I’ll paste it here as well. As always, be extra careful when handling raw chicken. I didn’t add any optional beans and as I just wrote I cooked the potatoes seperately.

    Tender and crisp chicken legs with sweet tomatoes
    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 tomatoes, halved, and ripe plum tomatoes, quartered
    1 whole bulb of garlic, broken up into cloves
    1 fresh red chilli, finely chopped
    olive oil
    optional: 1 x 410g tin of cannellini beans, drained
    optional: 2 handfuls of new potatoes, scrubbed

    Preheat your oven to 180°C/350°F/gas 4. 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 tomatoes. Scatter the garlic cloves into the pan with the chopped chilli and drizzle over some olive oil. Mix around a bit, pushing the tomatoes underneath. Place in the oven for 1.5 hours, turning the tomatoes halfway through, until the chicken skin is crisp and the meat falls off the bone. If you fancy, you can add some drained cannellini beans or some sliced new potatoes to the pan and cook them with the chicken. Or you can serve the chicken with some simple mashed potato. Squeeze the garlic out of the skins before serving. You could even make it part of a pasta dish – remove the chicken meat from the bone and shred it, then toss into a bowl of linguini or spaghetti and serve at once.

Ready to serve, be prepared for a wonderful dinner!

12 Responses to “Tender and crisp chicken legs with sweet tomatoes”

  1. linda
    October 9th, 2005 17:27

    mmm I made this a few weeks ago. It was so good, I can’t waitto make it again.

  2. Ilva-Lucullian delights
    October 9th, 2005 19:45

    Really nice photos! They make me hungry even though I so full right now!

  3. Mona
    October 9th, 2005 21:50

    Wow, just found your blog off of foodpornwatch. I love the pictures. That chicken leg dish looks delicious. You made 3 columns on blogspot..how did you do it? :)

  4. Cindy
    October 9th, 2005 23:20

    Looks delicious, full of color… well that’s a recipe I should try.
    I’ve got a question, how did you manage to creat a third column ? I’ve tried to do so for my blog and never got to create one :(

  5. Catesa
    October 10th, 2005 21:40

    such a chicken horror story! is that bacteria caused by unproperly cooked/handled chicken? scary… but that dish looks absolutely lovely, so colourful!

  6. Dagmar
    October 11th, 2005 20:05

    Hi Linda, Ilva, Mona, Cindy and Catesa!

    Thanks to you all!
    Cindy and Mona, hmm I don’t know how to explain how I did. Basically I added an extra sidebar in the css template, did some testing and adjusted all until it worked :-)

    The bacterias are transmitted in contaminated food or water. They die at 60-65 degrees C, but they survive deep freezing. You can get it from chicken, unpasteurized milk, unclean mountain water etc.

  7. Barbara Fisher
    October 13th, 2005 05:45

    Oh, a gorgeous dish, Dagmar! Thank you for sharing with us….it is lovely. I will have to try and cook it.

  8. Pamela
    June 15th, 2006 08:27

    My mouth is watering!!! I love Jamie Oliver’s recipes, they’re always pretty straight forward and packed with flavour. I’ve posted a load on my site!!

  9. Lynn @LynnATL
    May 4th, 2010 05:53

    Yum. Wonderful photos and the recipe sounds delicious can’t wait for the basil in my herb garden to grow. Perfect summer supper.

  10. Debi Byron
    May 6th, 2010 08:00

    What does jointed mean in the first ingredient of the chicken legs? I am not familiar with that term.


  11. Andrew
    May 20th, 2010 20:00

    Thank you so much for this recipe. So good, so easy! It makes me look good in the kitchen.

  12. Mary Beth
    August 23rd, 2011 16:56

    I’ve been holding on to this one for a while -waiting for great tomatoes and basil. Definitely worth the wait. Used a whole cut up chicken. All it needed was some crispy baguette for soaking up the juices. Using the leftovers along with some roasted corn cut off the cob for a pasta dish.

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