Jamie Oliver’s tender & crisp chicken legs with sweet tomatoes & basil from Food52 by Jamie Oliver

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Notes about this recipe

  • Barb_N on July 24, 2020

    After almost an hour in the oven, the chicken looked quite raw and the tomatoes barely touched by heat, so I cranked up the oven. I didn’t have “two big handfuls” of tomatoes so I spooned on FIJ slow-roasted grape tomato spread along with my meagre fresh tomatoes. I swirled in (not enough) left over spaghetti and served with sautéed chard. This took almost 2 1/2 hours at 375, followed by a quick broil to crisp the skin. The end result was delicious but next time I will plan to have more fresh tomatoes, more pasta or a loaf of crusty bread, as well as an extra hour in the oven.

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