A lovely Mediterranean combination of olive oil, tomato, garlic and basil with tender and crispy chicken legs.
4 free-range chicken legs, jointed; sea salt; freshly ground black pepper; 1 big bunch fresh basil, chopped; 2 big handfuls red and yellow cherry tomatoes and ripe plum tomatoes, halved or quartered; 1 whole bulb garlic, broken into cloves; 1 fresh red chillis, finely chopped; olive oil; 2 sweet potatoes, peeled and thickly sliced.
Preheat the oven to 180°C/350°F/gas 4. Season the chicken joints and place them in a casserole dish. Throw in all the other ingredients – the basil leaves and stalks, the tomatoes, the whole garlic cloves, the chopped chilli and the sliced sweet potatoes. Drizzle with olive oil. That’s it. Place in the oven for 1½ hours or so, until the chicken skin is crisp and the meat falls off the bone. Squeeze the garlic out of the skins before serving.