One-pot cooking at its very best.
This dish is as suitable for cosy weeknight suppers as it is for show-off entertaining!
- 550g baby potatoes
- 300g cherry tomatoes
- 60g pitted black olives, chopped in half
- Few sprigs of rosemary and/or oregano (optional)
- 2½ tbsp olive oil4 chicken legs, skin on, bone in (roughly 1kg)
- 25g capers (from a jar), drained
- 20g fresh parsley, roughly chopped
- Preheat the oven to 200°C/fan 180°C/gas mark 6. Place the potatoes, tomatoes, olives and herbs in a medium-sized roasting pan. Sprinkle over some seasoning, then toss everything in 2 tbsp of the olive oil.
- Place the chicken legs on top, drizzle the remaining olive oil over the skin, season again and roast, uncovered, for 1 hour.
- Remove the pan from the oven and stir in the capers. Roast for a further 15 minutes. Divide the chicken and veg between 4 plates, making sure to spoon out all the cooking juices. Garnish with lots of fresh parsley before serving.
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