Last evening, we made our first dinner at the North Sea house with items from the market haul: meaty free range chicken legs and thighs, sweet vine ripened tomatoes, and bright green zucchinis. Hubby found a dutch oven in the attic so of course, we opted for a one pot wonder dish, courtesy of Jamie Oliver. The prep was unbelievably short and easy; the results – crispy skinned chicken legs with tender meat nearly falling off the bone.
One Pot Tender and Crisp Chicken Legs, with Tomatoes and Zucchini (adapted from Jamie Oliver’s Tender and Crisp Chicken Legs with Sweet Tomatoes)
Ingredients (4 small servings or 2 large)
- 4 chicken leg/thigh pieces
- 4-5 vine ripened tomatoes, roughly cut into quarters
- 1-2 zucchinis, roughly cut into just over 1 cm thick (1/2 inch) slices
- 4-6 whole garlic cloves (peel left on; remove after baking)
- 1 lemon
- olive oil
- fresh ground salt and pepper
Preheat the oven to 180 degrees C (350 degrees F). Drizzle a bit of olive oil on the bottom of a dutch oven. Season chicken legs/thighs with salt and pepper and place snugly into the pot.
Next, place tomatoes, zucchini and garlic cloves into the dutch oven. Leave the garlic cloves whole – the roasted garlic can be peeled after cooking. Mix the vegetables around a bit and push tomatoes slightly underneath the chicken. Juice the lemon over the meat; throw the remainders of the squeezed lemon into the dutch oven for some added fragrance. Drizzle more olive oil over the entire mixture. Bake, uncovered, for 1.5 hours, turning the tomatoes and zucchini over half way through. I also added just a touch of butter to the tops of each leg/thigh piece at the halfway point to crisp up the skin a bit more.
The slow and steady bake time is quite long, but the results are worth the wait. It also provided plenty of time for some wine tasting – a beautiful bottle of French Madiran that we found in the cellar below. Vacation is a lovely thing.