MoscowFoodies

This recipe is great for the lazy cook. With very little effort you can fill up your house with the delicious smells of a good roast, and the end result is just lovely. It really is one of those let’s-impress-the-guests with pretty low effort, and my favorite part is that the cook time means you’re not stuck at the stove putting on the finishing touches when people are arriving. Time things right, and you can all enjoy a cocktail until dinner hour when you make the sumptuous meal appear as if by magic. Magic, I say!

Roasted Chicken with Tomatoes
(serves 6)

6 jointed chicken legs
two handfuls of fresh basil
4 Roma tomatoes, quartered
2 packages cherry tomatoes, halved
1 bulb of garlic, cloves peeled
1 can cannelini beans, drained
2 handfuls of new potatoes, quartered
2 red chilli peppers, seeded and minced
olive oil
kosher salt
freshly ground pepper

Preheat the oven to 350 degrees F

1) Toss the tomatoes, garlic, basil, beans, potatoes and chilli into a large roasting dish.

2) Season chicken with salt and pepper and place in the roasting dish.

3) Drizzle everything with a few good glugs of olive oil. Sprinkle over some salt and pepper (liberally) and give everything a good mix around. Be sure to shove some of the beans, tomatoes and potatoes underneath the chicken legs to keep them off the bottom of the pan.

4) Put the pan in the heated oven for about 1 hour 45 minutes. Let the chicken get golden and brown.