The latest stories, straight to your inbox

The latest stories, straight to your inbox

Be inspired every day with Living North

Subscribe today and get every issue delivered direct to your door
Subscribe Now
Be inspired every day with Living North
One-Pot Crispy Chicken Legs with Mixed Vegetables in a black pan with a red and white tea towel
March 2023
Reading time 1 Minute

A crowd-pleasing spring supper packed full of flavour

Simply put all the ingredients into a pan and wait for your kitchen to fill with delicious aromas.
Preparation time
5 minutes
Cooking time
1-1 ½ hours
  • 4 chicken legs
  • Salt and pepper
  • 1 leek
  • 2 handfuls new potatoes
  • 12 mixed Isle of Wight cherry tomatoes
  • ½ a bulb garlic
  • 4 sprigs tarragon
  • 1 tbsp olive oil

Preheat the oven to 190C and season the chicken legs with a generous amount of salt and pepper.


Slice the leek and halve or quarter the new potatoes depending on their size. Place in a wide shallow pan along with the cherry tomatoes, garlic cloves and tarragon. 

Nestle the chicken legs into the pan in between the vegetables and drizzle over the olive oil. 

Place in the oven for one to one and a half hours, turning the pan half way through, until the chicken is crispy, and the tomatoes have turned sticky and jam like. 

This recipe is perfect served with your favourite spring greens.

This website uses cookies to ensure you get the best experience on our website.

Please read our Cookie policy.