1kg floury potatoes, peeled and cut into 3-4cm cubes
2 sprigs rosemary, chopped
4 chicken legs
1 tbsp chopped chives
1 tsp garlic infused oil
2 x 400g tins chopped tomatoes
a good pinch chilli flakes (optional)
a small bunch basil, shredded
Heat the oven to 200C/fan 180C/gas 6. Boil the potatoes until just becoming tender, about 5-6 minutes, then drain really well. toss with 1 tbsp olive oil and some salt flakes, tip onto a shallow baking tray and cook for 45 minutes until crisp and golden, turning once during cooking. toss with the rosemary for the last 5 minutes of roasting.
Meanwhile fry the chicken in 2 tbsp olive oil in a wide, shallow pan until golden brown all over.
Tip in the tomatoes and chilli and simmer for 10-15 minutes until thickened. Sit the chicken back on the sauce, cover with a lid and simmer with for another 20-25 minutes or until the chicken is completely cooked through. Stir through the basil, garlic oil, chives and serve with the potatoes and salad, if you like.
Recipe from olive magazine, November 2009