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