Tender & crisp chicken legs with sweet tomatoes
Preheat your oven to 180°C/350°F. Season your chicken pieces all over and put them into a snug-fitting pan in one layer. Pick the basil leaves and finely chop the stalks then halve the cherry tomatoes, quarter the plum tomatoes and finely chop the chili. Add the basil and tomatoes to the pan. Scatter the garlic cloves into the pan with the chopped chili and drizzle over some olive oil. Mix around a bit, pushing the tomatoes underneath. Place in the oven for 1½ 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 white kidney 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.