So I spotted some free range chicken legs on special…we had an old colleague of Nicks to stay overnight and I wanted something really easy and tasty and not at all time consuming.
If you don’t feel like being tied to the kitchen this one is a winner. The chicken goes all sticky and gooey and literally is finger licking. And yes it did keep me well out of the kitchen.
Just pop the chicken legs (without skin if your watching your weight) in a large oven dish with a punnet of baby roma tomatoes (cherry would do), a good handful of green Sicilian olives, lots of fresh marjoram (just the leaves and just about any herb will do – try fresh basil or oregano), 2 peeled and quartered red onions and a few kipfler potatoes – just halved long ways. I then grated 2 cloves of garlic over the top, a light drizzle of olive oil and some black pepper and salt, get your hands into this and give it a good mix up. (You can put this asside until you are ready to pop it in the hot oven.)
Into the oven (200C) for about an hour, turning the legs once.
We served this with a mix of steamed asparagus and sugar snaps with a drizzle of lemon infused olive oil.
How easy was that!
Nick produced a bottle of Pinot Noir from a box that James had given us and we where very happy indeed.
Fresh herbs are a must!
Love
Mary
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