I couldn’t decide what to make for dinner on Saturday night so I looked in the fridge for inspiration. I saw some chicken legs…always an easy start, then out of the corner of my eye I noticed a bowl on my kitchen counter overflowing with cherry and plum tomatoes and so decided to put the two together. I always have garlic and onions lying around so I decided to pop them all in one pot to see what happened. Fortunately, it turned out beautifully! The end result was tender, succulent chicken with crispy skin and soft and sweet tomatoes and garlic.  It really was delicious. And there’s nothing I love more than a dish that is easy, fuss-free and tasty.

4 chicken legs
3 handfuls of cherry and plum tomatoes
5 small onions, quartered. Shallots are fine too.
8 large cloves garlic
3 or 4 sprigs thyme
olive oil

Preheat your oven to 180C/350F/gas 4.

I started by seasoning the chicken legs with salt and pepper then browning in a large pan with a little olive oil.


After a couple of minutes on each side I took them out and placed them on a plate to the side. To the pan I added the onions and garlic cloves and stirred for a couple of minutes until they start to get a bit of colour. I then added the tomatoes and the thyme and seasoned generously, drizzling some olive oil over the top and stirring through.


I placed the chicken legs on top, mixed everything together, added a lid and popped into the oven.


After 30 minutes I took the lid off and popped it back into the oven for another 30 minutes.  When it came out of the oven it looked like this…


The skin should be brown and crispy, the chicken should be tender and succulent. The tomatoes, garlic and onion will have softened and now be sweet and sticky. I was surprised how tasty this was. I’m not sure why, its full of tasty ingredients, I think I was just surprised I’d never thrown these together in this way before. I will definitely be doing it again.

I served it with some creamy mash and steamed broccoli and it really was absolutely delicious.


I hope you try this out.

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