Olives, dates and tomatoes clash deliciously in this roasting tin all-in-one. A chicken leg with crispy butter-roasted skin is one of my favourite cuts.
4 free-range chicken legs, skin on (approx 350g each)
400g cherry tomatoes, halved
100g pitted green olives
4 medjool dates, halved lengthways and pitted, sliced across
Coarsely chopped coriander, to serve
FROM THE STORECUPBOARD
Unsalted butter (softened), sea salt and black pepper, olive oil
- Preheat the oven to 220C/200C fan/gas 7. Select a roasting tray that will allow a few centimetres of space between the legs. Smear a little softened unsalted butter over the skin of each leg, season all over and arrange in the tray, skin upwards. Drizzle over a thread of oil and roast for 30 minutes.
- Toss the tomatoes in a medium bowl with oil to coat, season them then mix in the olives and dates (separating out the pieces of date if they stick together). Spoon off any excess fat from the juices in the roasting tray. Scatter the tomato, olive and date mixture between the chicken legs, leaving the skin exposed so it crisps further. Roast for another 20 minutes.
- Serve scattered with coriander. Some couscous, rice or crusty bread goes nicely too, to soak up all the juices.
Food styling: Kitty Coles. Prop styling: Louie Waller