As a beginner of cooking, I have to say this is one of the dish that makes you have the courage to keep going. Especially when you have guests over for supper, you can count on the result of this recipe and enjoy the can't be easier procedure then have more time to chat and relax with your guests.
The medium temperature allows the chicken to be cooked through slowly but the crispy skin will protect the juice inside to be evaporated. Also the tomato will be cooked through and left the juice in the bottom of the pan not only for the flavour but provide enough moisture for the meal in result. My other favourite of this meal is the garlic, it turned out soft inside and melted. It really is an excellent meal that nobody would say no to it!
I think I'll dig in to try more Jamie Oliver's recipes now~
Recipe from Jamie's Dinners
Ingredients you'll need:
4 chicken legs
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 chili, finely chopped
olive oil
2 handfuls of new potatoes, scrubbed
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 chili, finely chopped
olive oil
Optional
1 x 410g tin of cannellini beans, drained2 handfuls of new potatoes, scrubbed
Steps:
-Preheat the oven to 350 degree F (180 degree C)
-Season the chicken and put them into a snug-fitting pan
-Throw in all the basil, tomatoes, garlic cloves, chopped chili
-Drizzle some oliver oil (about 1 tsp, not too much.)
-Mix around a bit and stuff the tomatoes underneath the chicken
-Put the potatoes on the top
-Place the pan in the oven for 1.5 hrs
*You may need to turn the tomatoes halfway through in case they're burned
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