Cooking time: 1 hour 35 minutes

Ingredients

• 4 free-range chicken legs, jointed
• Sea salt
• Freshly ground black pepper
• 1 big bunch fresh basil leaves picked, stalks finely chopped
• 2 big handfuls red and yellow cherry tomatoes and ripe plum tomatoes cherry tomatoes halved, plum tomatoes quartered
• 1 whole bulb garlic broken into cloves, skin left on
• 1 fresh large red chilli finely chopped
• Big splash of olive oil
• 400 g tinned cannellini beans drained
• 6 small new potatoes scrubbed and halved

Directions

1. Preheat your oven to 180°C.
2. Season your chicken pieces all over and put them into a snug-fitting baking pan in one layer.
3. Throw in all the basil leaves and stalks, then toss in your tomatoes.
4. Scatter the garlic cloves into the pan with the chopped chilli and drizzle over some olive oil.
5. Add cannellini beans and halved new potatoes. Mix around a bit, pushing the tomatoes underneath.
6. Place in the oven for 1½ hours, turning the tomatoes halfway through, until the chicken skin is crisp and the meat falls off the bone.
7. Squeeze the garlic out of the skins before serving in bowls with steamed greens.

YUM! Enjoy xx