Roast chicken legs with potatoes, fennel and tomatoes

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 2

By Theo Randall
From Saturday Kitchen


For the chicken

  • 2 fennel bulbs (or onions), trimmed and each cut into 8 wedges
  • 300g/10½oz Charlotte potatoes, peeled and cut into 5mm slices
  • 5 garlic cloves, unpeeled
  • 3 tbsp extra virgin olive oil
  • 2 large chicken legs (or any chicken pieces)
  • 1 tbsp thyme leaves
  • 100g/3½oz Datterini or cherry tomatoes, cut in half
  • sea salt and freshly ground black pepper

For the salsa verde

  • 1 tbsp chopped fresh flatleaf parsley
  • 1 tbsp chopped fresh mint
  • 1 tbsp chopped fresh basil
  • 30g/1oz capers, chopped
  • 1 tsp Dijon mustard
  • 2–4 tbsp olive oil
Print Friendly, PDF & Email

Share this post

scroll to top