In this all-in-one roasting tin, tomatoes, dates, and olives are delicious together. One of my favorite cuts is a chicken leg with butter-roasted skin.
SERVES 4
4 skinless, free-range chicken legs. Each approximately 350g.
400g cherry tomatoes, halved
100g pitted green olives
4 Medjool Dates, halves lengthways, pitted and sliced across
To serve, coarsely chop coriander
FROM THE STORECUPBOARD
Sea salt, black pepper and unsalted butter softened
- Pre-heat the oven at 220C/200C fan/gas 7. Pick a tray for roasting that has enough space to allow the legs to move freely. Apply a small amount of butter to the skins of the legs. Then, spread the butter all over. To roast, drizzle a little oil over the legs.
- In a bowl, combine the oil with the tomatoes to coat them. Season the mixture and then add the olives. Scoop out the excess fat in the roasting tray. To crisp the skin, place the date, tomato and olive mixture on top of the chicken legs. Continue roasting for 20 more minutes.
- Sprinkle with coriander. You can also add some couscous, crusty bread or rice to absorb the juices.