Tuesday, 29 January 2008

Roast chicken legs with sweet tomatoes and lemon thyme

This chicken dish was made following a recipe from Jamie's Dinners. I replaced the basil leaves with lemon thyme since that's what I had on hand. It's dead simple, with little preparation and the slow cooking in the oven is what makes this dish outstanding with meat that falls off the bone and juices in the pan that is sweet with tomatoey goodness.

Roast chicken legs with tomatoes 1

Ingredients (serves 4)

4 chicken legs
Salt and pepper
A small handful of thyme
2 handfuls of cherry tomatoes, halved or left whole if very small
2 ripe plum tomatoes, quartered
Half a bulb of garlic, broken into cloves
Olive oil

Roast chicken legs with tomatoes 2

Preheat oven to 180 degrees C/gas mark 4. Season the chicken pieces with salt and pepper and place in an oven dish in one layer. Scatter the tomatoes, garlic and stalks of thyme all over the chicken. Drizzle all over with olive oil and cook in the oven for 1 1/2 hours. Turn the tomatoes halfway through to prevent them from burning

When cooked, the chicken skin should be crisp and the meat falls off the bone. Before serving, squeeze the garlic out of the skin and smear them over the chicken and into the tomato juices in the pan.

I served the chicken legs with spring onion mash, grilled peppers and asparagus, and tomato juices from the pan spooned over the chicken. Freshly picked thyme leaves were scattered all over just before serving for a fresh herby touch of fragrance.
Roast chicken legs with tomatoes 4


Happy cook said...

I have bookmarked the recipe. I am gonna try this once.
The tomatoes you have added looks so juicy

Kevin said...

This dish sounds really tasty. I really like oven roasted tomatoes and roasting them with the chicken sounds like a great idea.

Little Corner of Mine said...

Wow, this sure looks delicious and the chicken is so juicy! I have not tried slow-cook in the oven yet, you think can use a corning ware for this purpose?

Ling's Passion said...

Wow...your roast chicken looks delicious and so little time required in preparation. Do you need to cover when you slow bake the chicken?

aforkfulofspaghetti said...

Well, that looks great. And as you say, it really couldn't be much easier, could it? Thanks for flagging up the recipe!

Nilmandra said...

Thanks for the comments, folks. Hope you get to try this dish soon, it's really easy and delicious.

little corner: Corningware is suitable for use in the oven right? I think should be no problem.

Ling: There is no need to cover the dish when cooking in the oven. That's what turns the chicken skin crispy.

Alice of the Dead said...

that looks really nice. I'm going to have to try that

Post a Comment