Oregano and sage roast chicken legs with tomato, herb and feta bread salad from Delicious Magazine (UK), June 2016 (page 52)

  • lemons
  • sourdough bread
  • Show all ingredients...

  • EYB Comments

    Can substitute country-style bread for sourdough bread.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute country-style bread for sourdough bread.

  • sarahj22 on August 03, 2024

    I forgot about this recipe for years but have just rediscovered how good it is. I made it properly this time (instead of using skinless and boneless thighs) and it's even tastier as written. I haven't ever cooked chicken legs before and they're a revelation - so cheap and tasty and easier to eat than bone-in thighs or wings. I used sage and thyme for roasting and basil, coriander and mint for the salad. I'll probably cut back on the mint next time as it's a little overpowering.

  • ALawson25 on June 22, 2020

    This was a delicious summer evening meal. I used tarragon, basil, and parsley as my salad herbs. I halved the recipe but added a bit of extra wine to the tin to stop it all evaporating in the cooking time, which ended up being just right. I would definitely make again in summer.

  • sarahj22 on July 12, 2018

    A really delicious and fresh-tasting summer salad packed with goodies. I used sliced skinless and boneless chicken thighs (rather than skin-on legs) to save some calories and so cut back on the oven time. Cooking the croutons in the oven using lemon/wine/herbs/cooking juice from the chicken is a revelation - I'll definitely be stealing that idea for other dishes. There's a bit of chopping involved but overall it's not much hassle. The tomatoes I used leached a fair amount of juice so I left some in the bottom of the bowl to prevent the salad becoming too soggy. Definitely will repeat.

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