How to make crispy chicken legs with cherry tomatoes, leeks and potatoes
This quick and easy one-pot recipe is full of fresh, summery flavours
Your support helps us to tell the story
This election is still a dead heat, according to most polls. In a fight with such wafer-thin margins, we need reporters on the ground talking to the people Trump and Harris are courting. Your support allows us to keep sending journalists to the story.
The Independent is trusted by 27 million Americans from across the entire political spectrum every month. Unlike many other quality news outlets, we choose not to lock you out of our reporting and analysis with paywalls. But quality journalism must still be paid for.
Help us keep bring these critical stories to light. Your support makes all the difference.
Crispy chicken legs with cherry tomatoes, leeks and potatoes
Prep: 5 minutes
Cook: 1-1½ hours
Serves 4
4 chicken legs
Salt and pepper
1 leek
2 handfuls new potatoes
12 mixed cherry tomatoes
½ a bulb garlic
4 sprigs tarragon
1 tbsp olive oil
Preheat the oven to 190C and season the chicken legs with a generous amount of salt and pepper.
Slice the leek and halve or quarter the new potatoes depending on their size. Place in a wide shallow pan along with the cherry tomatoes, garlic cloves and tarragon.
Nestle the chicken legs into the pan in between the vegetables and drizzle over the olive oil.
Place in the oven for 1-1½ hours, turning the pan halfway through, until the chicken is crispy, and the tomatoes have turned sticky and jam-like.
Delicious served with your favourite green vegetables.
Recipe courtesy of The Tomato Stall
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments