We recently re-created this Chicken, tomatoes & basil recipe from acclaimed British chef, Jamie Oliver. This baked chicken recipe was featured in Food 52 some two years ago.
This is a very simple – one-pot recipe – that is great for those looking for simplicity, great taste and on a diet – skip adding it to pasta or potatoes!
I pretty much followed the instructions laid out in Food 52, but was a little more heavy-handed with the basil. The mushy garlic cloves gives this dish a great taste.
Sadly, I couldn’t get the chicken skin to become crispy. Not to worry, you probably shouldn’t be eating the skin if you are on a diet. I quickly stripped the skin from the leg pieces and ate the tender chicken meat from this very tasty dish.
Chicken with Tomatoes, Garlic and Lots of Basil
- 4 chicken leg quarters organic
- 1 pinch sea salt & freshly ground black pepper to taste
- 1/2 cup big bunch fresh basil leaves picked, stalks finely chopped
- 2 big handfulls red and yellow cherry tomatoes and ripe plum or beefsteak tomatoes cherry tomatoes halved, plum tomatoes quartered
- 1 whole bulb garlic broken into cloves
- 1 fresh red chili pepper finely chopped, or a big pinch of dried chile flakes
- 1 splash olive oil
- 1 14.5 ounce can (410 g) of cannelini beans drained and rinsed (optional)
- Heat your oven to 350°F (180°C).
- Season your chicken pieces all over with salt and pepper and put them into a snug-fitting pan in one layer, skin side up. Throw in all the basil leaves and stalks, then chuck in your tomatoes. Scatter the garlic cloves into the pan with the chopped chili peppers and drizzle over some olive oil. Mix around a bit, pushing the tomatoes underneath.
- Place in the oven, uncovered, for 1 1/2 hours, turning any of the exposed tomatoes halfway through, until the chicken skin is crisp and the meat is falling off the bone. If after an hour or so the skin isn’t crisping to your liking, you can turn up the heat and switch to convection, or just blast it under the broiler for a bit at the end, rotating the pan occasionally and watching closely, until you get the skin as brown as you like. Don't let the sauce simmer too vigorously or the meat might toughen up.