One-Pot Crispy Chicken Legs with Mixed Vegetables
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.
Serves
4
Preparation time
5 minutes
Cooking time
1-1 ½ hours
Ingredients
- 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
Method
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.
thetomatostall.co.uk
