Mediterranean Chicken Recipe
Gluten-free, Dairy-free, Egg-free, Nut-free, Soya-free, Fish-free, GAPS, SCD, Paleo
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Servings 2 hungry adults
Author Vicki Montague the Freefrom Fairy
- 2 chicken legs - skin on - free-range or organic if possible
- 1 tin tomatoes
- 1 small courgette - cut into cubes
- 1 small carrot - cut into cubes
- 1 clove garlic - finely chopped
- Large handful basil - roughly chopped
- Sprinkle dried mixed herbs
- Salt and pepper to taste
- Extra virgin olive oil to drizzle
Place the chicken legs in a dish not much larger than they are
Pour over the tin of tomatoes, chopped courgette, chopped carrot, chopped garlic, basil, salt and pepper
Stir gently to ensure the vegetables are mixed around in the tomato sauce and sprinkle with the dried herbs
At this point you can cover and refrigerate ready to put in the oven when you need it
When you are ready to cook it, preheat the oven to 180 degrees, 160 degree fan, gas mark 4
Place tin foil over the dish and cook for about 1 1/4 hours until the juice runs clear when you insert a knife into the thigh
Drizzle with olive oil and bring to the table to serve