Crispy chicken legs with mixed cherry tomatoes, leeks and potatoes 

This recipe for crispy chicken legs with mixed vegetables is the perfect dish for summer and is full of fresh flavours.  

So quick and easy to prepare and cook, using just one dish saves on the washing-up too – what’s not to like?

Serves4   Prep time: 5 minutes   Cooking time: 1-1 ½ hours  

You’ll need

  • 4 chicken legs  
  • Salt and pepper 
  • 1 leek 
  • 2 handfuls new potatoes 
  • 12 mixed Isle of Wight cherry tomatoes 
  • ½ a bulb garlic 
  • 4 sprigs tarragon 
  • 1 tbsp olive oil 

What to do 

  1. Preheat the oven to 190°c and season the chicken legs with a generous amount of salt and pepper. 
  2. Slice the leek and halve or quarter the new potatoes depending on their size. Place in a wide shallow pan along with the cherry tomatoes, garlic cloves and tarragon.   
  3. Nestle the chicken legs into the pan in between the vegetables and drizzle over the olive oil.  
  4. Place in the oven for 1 – 1 ½ hours, turning the pan halfway through, until the chicken is crispy, and the tomatoes have turned sticky and jam-like.  
  5. Delicious served with your favourite green vegetables  


 Recipe courtesy of The Tomato Stall 

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Rachel - Silversurfers Assistant Editor

Hello there! I’m Rachel and I’m the Assistant Editor for Silversurfers. I work behind the scenes to bring interesting, informative and entertaining subject matter to the Silversurfers community. I hope you enjoy the features we have shared with you. Please feel free to comment below and share your thoughts with us, we love to hear from you!

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