Ingredients

The following ingredients have 4 Servings
  • 5 Tbsps olive oil
  • 2 large Chicken legs (each cut into 3 pieces)
  • 8 small new Potato
  • 8 shallots (peeled but kept whole)
  • 1 small Turnip (roughly chopped)
  • 2 sprigs thyme (leaves only)
  • 1 zucchini (thickly sliced)
  • 12 cherry tomatoes
  • 1.5 cups Olives

Instruction

  • Heat the oven to 400ºF.
  • Heat the oil on the hob in a large roasting tin and brown the chicken pieces all over. Remove the chicken from the pan and add the potatoes, shallots, garlic and turnips. Coat these with the oil and cook for 2 minutes then return the chicken to the pan along with 2 thyme sprigs.
  • Season with salt and pepper, cover with foil, and roast in the oven for 15 minutes. Turn the meat and vegetables and add the zucchini, making sure the zucchini pieces are coated in oil. Cover again and return to the oven for a further 20 minutes.
  • Add the tomatoes and olives, basting them with the juices, and return to the oven uncovered for 10 -15 minutes or until the chicken is cooked through and all the vegetables are tender.
  • Remove from the oven and scatter over the remaining thyme sprigs and the basil leaves.