- 4 chicken legs
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 4 tbsp harissa paste (rose harissa is nice)
- 1 garlic bulb, broken into cloves
- 1 lemon, cut into wedges
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 400g cherry tomatoes on the vine
- 350g new potatoes, halved if large
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 50g Kalamata olives, chopped
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- green salad, to serve (optional)
Heat oven to 190C/170C fan/gas 5. Score deep lines all over the chicken legs, then rub in the harissa. Season well and place in a roasting tin. Scatter the garlic over and around the chicken. Squeeze the lemon wedges over, then place them in the tin with the cherry tomatoes, potatoes and olives. Season, drizzle over the oil and toss briefly to mix everything together.
Cook in the oven for 45 mins-1 hr until the chicken is cooked through and golden. Serve with salad, if you like.