One-Pot Wonders
Jamie Oliver’s Crispy Chicken Legs With Sweet Tomatoes & Basil
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153 Reviews
Diane
November 13, 2024
We have been making this dish for a few years now. It's a favorite. Delicious every time. I usually use just drumsticks and it cuts down on the cooking time a bit. Usually done in an hour or an hr and 15 minutes. Make sure to go heavy on the tomatoes.
Rhonda35
June 28, 2023
I’m a long-time JO fan and have made this recipe so many times…his way, my way, and many other F52ers’ way. Bottom line: delicious and adaptable! So good, every time! Highly recommend trying…and also highly recommend Jamie’s recipes in general. Bon appetit!
Snowbird
June 28, 2023
I agree! It is so flavorful and adaptable and reheats beautifully! I love it.
peggyg
June 27, 2023
I reviewed this back in 2018 - have made many times since - it's one of my all time favorite dinners!
Tonight I made with boneless, skinless breasts. I was a bit afraid that they might dry out, but they were fabulous! I used 1 pound of "Campari" tomatoes from Trader Joe's and several stems of basil. Sprinkled garlic salt over, then a big can of San Marzano tomatoes that I squeezed in to the pan and spread round the "juice" which was kind of thick. I thought it might not be "juicy" enough. More garlic salt and some olive oil. Then laid the chicken breasts on top and rubbed with olive oil and more garlic salt. Oh - I put about 8 cubes of TJ's frozen garlic under the six chicken breasts. 1/2 tsp of chile flakes on top of the tomatoes. 350 degrees for an hour and the chicken breasts had an appealing browning going on. I added 2 cans of Cannelini beans and a handful of Kalamata olives and continued cooking for 30 minutes. I tested the temp of the chicken - 167-171 degrees and removed to a plate. The pan was very juicy so on the stovetop, I reduced the juices a bit and served the lot in a bowl with the chicken cut up on top. Bottom line - delicious! the chicken was moist and flavorful and I have no qualms about using B/S breasts in the future. I was a bit heavy-handed with the olive oil in lieu of the fatty skin-on thighs that I have used in the past, but it was equally delicious!
Tonight I made with boneless, skinless breasts. I was a bit afraid that they might dry out, but they were fabulous! I used 1 pound of "Campari" tomatoes from Trader Joe's and several stems of basil. Sprinkled garlic salt over, then a big can of San Marzano tomatoes that I squeezed in to the pan and spread round the "juice" which was kind of thick. I thought it might not be "juicy" enough. More garlic salt and some olive oil. Then laid the chicken breasts on top and rubbed with olive oil and more garlic salt. Oh - I put about 8 cubes of TJ's frozen garlic under the six chicken breasts. 1/2 tsp of chile flakes on top of the tomatoes. 350 degrees for an hour and the chicken breasts had an appealing browning going on. I added 2 cans of Cannelini beans and a handful of Kalamata olives and continued cooking for 30 minutes. I tested the temp of the chicken - 167-171 degrees and removed to a plate. The pan was very juicy so on the stovetop, I reduced the juices a bit and served the lot in a bowl with the chicken cut up on top. Bottom line - delicious! the chicken was moist and flavorful and I have no qualms about using B/S breasts in the future. I was a bit heavy-handed with the olive oil in lieu of the fatty skin-on thighs that I have used in the past, but it was equally delicious!
reneesworld
November 1, 2022
This recipe is amazing. I have made it 4 times since August to rave reviews. I add the beans at the start, and, like others, have found that a half cup or so of a plain tomato sauce helps to add moisture. Left overs are even more tasty as the flavors marry overnight. I serve with a crusty bread to sop up the sauce and to spread the garlic on. I love a recipe that I don't have to baby sit: Assemble and shove in the oven and voila. One comment regarding the basil: "A large bunch" is undefined so it's a guessing game. What's large in the UK is probably smaller than in the US. If you are new to this recipe, about 2 cups of leaves and tender stalks loosely packed is enough in my opinion and I like basil.
Leslye B.
August 19, 2021
I just made this again last night. My garden has too many tomatoes and this recipe used up a few of them. Always delicious. And the skin comes out so crispy. This is a go to recipe for me when I'm running late and want something in a hurry that takes no prep.
Daniel B.
August 19, 2021
Endlessly adaptable - this is a no-recipe recipe. It's basically an exercise in the low, slow concentration of flavors (which is why it is uncovered). The fact that this dish makes your house smell fantastic is just a bonus. Personally, I think fresh-baked bread goes even better with this than the potatoes, and I think the beans make the dish.
Woodside
March 27, 2021
Dependable, highly flexible, and extremely high flavor-to-effort ratio. I’ve made this many times and it’s always great.
Picot
July 1, 2020
I love this recipe. Depending on what I have in the larder, I will add roasted peppers, peppadews, shallots, olives, artichokes, etc. I also like to double the beans; they become super creamy and flavorful. One change I make is to place everything in the pan before the chicken to prevent the beans and basil from drying out during roasting. I lay the chicken on top, so that it bastes everything with schmaltzy goodness.
Wendy W.
June 10, 2020
I strongly advise one to add the basil later in the process. Otherwise it tends to dry out and adds little flavor. It's a very easy recipe, which is a big plus.
wendy H.
May 14, 2020
Delicious and easy...all you need is the time to let it cook. I added a can of diced tomatoes as I like a lot of sauce plus a good glug of red wine...fyi, be sure to have some good garlic bread to soak it up. Added most of the basil toward the end of the cooking time. Forgot the chili and didn't have the canneli bean but can see how they would be good. Added whole small potatoes. Great comfort food during this COVID-19 time.
Michelle M.
March 21, 2020
So, so good! It does remind me of a quicker cassoulet and the beans really make the dish. Our addition was some chopped green olives, which were nice. Next time I will try a little wine or lemon perhaps. A keeper!
Mandy S.
October 10, 2019
This is by far one of my favorite recipes. I brown the chicken so the skin gets crispy and throw what I have in on hand. I love the richness of the broth it creates, the potatoes and beans are a must in my book because it almost becomes like a hearty stew.
Nancy
September 22, 2019
This was just delicious! I feel that some reviews are maybe over thinking this? Its very open to interpretation and you don't have to stress. It's not like baking. I added a can of San Marzanos because it looked like I'd want more juice, I did add the beans and thought that was a nice addition. It was amazing over Basmati rice.
vvn
August 26, 2019
A lil glug of red wine really pulls the whole dish together. And don't skimp on the tomatoes!
I know some people complained about the crunchiness AND mushiness of the beans, but I enjoyed both immensely - adds a nice textural aspect to the dish. Also took the suggestion of smashing the garlic with a wooden spoon while the chicken is resting so that it's nicely integrated with the sauce - this is good and key.
Didn't have red wine the second time around so tried a squeeze of lemon before serving. Adds a nice brightness to it but I do miss the depth of the vino!
I know some people complained about the crunchiness AND mushiness of the beans, but I enjoyed both immensely - adds a nice textural aspect to the dish. Also took the suggestion of smashing the garlic with a wooden spoon while the chicken is resting so that it's nicely integrated with the sauce - this is good and key.
Didn't have red wine the second time around so tried a squeeze of lemon before serving. Adds a nice brightness to it but I do miss the depth of the vino!
Boscosmom
August 15, 2019
I made it with 6 boneless, skinless chicken thighs because that's what I needed to use up so I was pretty heavy handed with the olive oil. I needed something to use tomato and basil from the garden. I stuck it in the oven and ran to the store for Cannelini beans and when I opened the door oh, the aroma!. I'll hold off on the beans till the last 10-15 minutes next time but I just had a bowl and am very happy with it. I did chuck a halved lemon in there for the last 20 minutes or so and squeezed it over the whole thing at the end, as someone suggested, and really feel it adds a nice brightness. Can't wait to see how it tastes tomorrow. I pulled the chicken into smaller pieces and will have it over rice or pasta. The sauce it makes is lovely. I have got to remember to read the comments first before I try a recipe. It really doesn't say when to put in the beans. It would have been better to wait and I may peel the garlic to see if it matters next time. I didn't mind the crispy basil leaves but I can see how it may put some people off.
I'll just have one more little bite, then I'll stop.
I'll just have one more little bite, then I'll stop.
SandraH
August 15, 2019
I enjoyed your comments and excitement with trying this Jamie Oliver recipe! It is a good one!
Hieu N.
August 7, 2019
My kind of recipe, no measuring or cooking, just throw everything in a pan and bake! This sounds so delicious! I don't make chicken often for fear of undercooking, but I will definitely try this one! Thank you!
Ben
August 7, 2019
I was a serial undercooker of chicken, and then grabbed a digital meat thermometer for a few bucks. No more rare chicken for this guy's family!
Aimee M.
July 26, 2019
I made this last night and oh boy, was it delicious. We are Jamie Oliver enthusiasts over here so after multiple trips to this review thread after peeking into the oven and noticing the basil was dry, etc..., I chilled down to the idea of over cooked beans: This IS a Jamie Oliver recipe, it's supposed to be slovenly, rustic and so freaking good... and it was. I used two skin-on chicken breasts and a skin on leg for my husband - but lo, the breasts were nice and tender. THE BEANS: holy moly but they were unreal. I could have just gone with beans, tomato and garlic but obviously the chicken juices helped as well.
Also to note: I added lemon slices on the very top (which was over-flowing) and a little dry white wine (I realize this is one of Jamie's 5 item recipes, so- it couldn't hurt) and another thought I had was to throw in some Italian sausage next time for a tremendous Italian cassoulet. CHEERS!
Also to note: I added lemon slices on the very top (which was over-flowing) and a little dry white wine (I realize this is one of Jamie's 5 item recipes, so- it couldn't hurt) and another thought I had was to throw in some Italian sausage next time for a tremendous Italian cassoulet. CHEERS!
crustncrumb
July 2, 2019
Maybe I'm a Neanderthal, but I don't see all the hub-bub about the beans, cooking time, 'dry' chicken etc. I've made this recipe many time and its always absolutely delicious. My beans are always intact. The chicken is never dry. I think it's great just the way it is, proudly serve it to friend and family, and would highly recommend it. Hat's off to it's creator!
Snowbird
June 24, 2019
I made this tonight for the first time and we loved it! Because this was a throw together quickly meal, I added a shallot that was languishing, also some wine and a little chicken broth, and Trader Joe’s Everyday seasoning...stirred and basted a couple of times and upped the temperature right at the end to brown the chicken a little more. It was very flavorful and the juices were wonderful!
Beth
June 22, 2019
Tried this once - meh. Not a fan of chicken and tomatoes, but will try again, maybe. The chicken didn't crisp up even though I left the skin on which I usually don't do. Definitely didn't put potatoes in though. Have other chicken recipes we like better.
SandraH
June 22, 2019
This is great! Made this tonight, threw in some chopped tarragon into the mix along with the fresh basil since both are plentiful in the garden. I added the cannelini beans during the last 1/2 hour of cooking. Will make this again. Many times, I’m sure!
catherine
October 6, 2019
Its cooking in my oven right now! I just upped the temperature to 400 which is where my Martha Stewart's chicken is at. I also added a little white wine. Next time, I'll add sliced black olives.
Little P.
June 16, 2019
Ok. I just made this tonight. It was fabulous. Yes, I cooked it for exactly 1 1/2 hours and the chicken was so tender. I too tossed the basil, tomatoes and garlic clovers together with some olive oil, salt and pepper. I layered the chicken on top of that. I added some cooked (dried) beans about 15 minutes before the chicken was done. I also put a 1/4 of a lemon in to brighten it up. Make this asap!
Alison
June 16, 2019
Outstanding! My friends LOVED. I used chicken breasts and it was still delicious.
David H.
June 15, 2019
I just made this dish last night. Even though the recipe is a great starting off point it has problems. For instance, the recipe calls for cooking the chicken legs for 1 1/2 hours in a 350º oven. The recommended cooking temperature for red meat chicken is 180º and these chicken legs reached 180º after just 45 minutes in the oven. Another 45 minutes would've resulted in dry, overcooked chicken. Secondly, since the fresh basil was added at the beginning it was blackened and burnt after 45 minutes. And what about the canned cannelini beans? Since canned beans are already cooked why would you cook them for another 1 1/2 hours in a 350º oven? This resulted in mushy beans. It’s because of these glaring errors that I don’t believe this recipe was ever vetted by Jamie Oliver. To improve this recipe, increase the cooking temperature to 375º (for crispier skin) and cook the chicken for 45 minutes or until the inside temperature reaches 180º. (I prefer an even more tender chicken so I cook the chicken til 170º.) Also, add the cannelini beans and fresh basil leaves the last 10 minutes of cooking. For added acid, I like to add two halves of a lemon to the pan and then squeeze the juices over the chicken just before serving.
Danielle
June 15, 2019
I’ve always cooked this for the recommended time. It makes the meat fall off the bones. I broil it at the end to crisp the chicken. I like my beans on the softer side so I like the extra time they spend in the oven. I mix the basil in with everything and no burning issues. I think what you’re proposing is for a well composed, beautiful dish, but Oliver’s dishes have always been peasant fare-esque, almost stew like concoctions that are best when all of the flavors have had time to “brew” together. (That’s my opinion and I’m sticking to it :) )
David H.
June 16, 2019
Thank you, Danielle, for your reply but most of all thank you for stating your opinion kindly. We need more of you in this world. Dinner's at 6.
Danielle
June 16, 2019
I would be lying if I said the reappearance of this recipe didn’t have me cooking it up tonight. Enjoy!
Jennifer
June 20, 2019
Hi, I’m making this now and curious if I should put the beans (canned) & potatoes (raw) in at the beginning or will it be mush?
Thanks!
Jen
Thanks!
Jen
David H.
June 20, 2019
I’ve made this 3 times now. The beans were mushy when roasted for 1 1/2 hours. Think about. They are already cooked in the can. My favorite way is to add the beans 10 minutes before finished.
David H.
June 20, 2019
The beans are already cooked in the can. They come out mushy if you cook them for another 1 1/2 hours. I would add the bean 10 minutes before finished. Also, why ruin the beautiful green basil? I would chiffonade the basil and stir it in just before serving. None of these differences is any more time consuming than the original recipe.
Elyse S.
September 27, 2020
I think it's important to note that they're using chicken leg quarters in this recipe, not chicken legs. I imagine the cook time would be very different, which may be why you experienced the discrepancy in cook time.
David H.
June 14, 2019
I just made this dish last night. Even though the recipe is a great starting off point it has problems. For instance, the recipe calls for cooking the chicken legs for 1 1/2 hours in a 350º oven. The recommended cooking temperature for red meat chicken is 180º and these chicken legs reached 180º after just 45 minutes in the oven. Another 45 minutes would've resulted in dry, overcooked chicken. Secondly, since the fresh basil was added at the beginning it was blackened and burnt after 45 minutes. And what about the canned cannelini beans? Since canned beans are already cooked why would you cook them for another 1 1/2 hours in a 350º oven? This resulted in mushy beans. To improve this recipe, increase the cooking temperature to 375º (for crispier skin) and cook the chicken for 45 minutes or until the inside temperature reaches 180º. (I prefer an even more tender chicken so I cook the chicken til 170º.) Also, add the cannelini beans and fresh basil leaves the last 10 minutes of cooking. For added acid, I like to add two halves of a lemon to the pan and then squeeze the juices over the chicken just before serving.
Patricia B.
June 13, 2019
Are you supposed to use cherry tomatoes as well as plum and beefsteak? What is a glug
of olive oil?
of olive oil?
Danielle
June 16, 2019
I think use whatever tomatoes and whatever amount of olive oil you want. I usually do halved cherry tomatoes and it comes out awesome. It’s hard to screw this recipe up :) so have fun!
Sharon R.
June 12, 2019
I cook like this all the time, being Italian, I do these inexpensive meals for my family health. It is outstanding! Eat cheap but healthy and tasty!
msmely
March 9, 2019
I've made and remade this just like many of the other commenters. No need to sear first and you get slow-cooked wonder and crispy chicken skin with 90% hands-off time. It's winter here in Canada and fresh basil/fresh tomatoes are both expensive and sad-tasting; I'm here from the frozen north to tell you that it works just as well with a generous shaking of dried basil (maybe with an oregano assist) and a big (796mL) can of diced tomatoes. I love it with the Muir Glen fire roasted diced tomatoes.
I always make this with a heap of beans for that triple threat fiber/veg/carb duty they pull, and potatoes (or half and half) goes perfectly. I've also made it with a smaller amount of beans and a large portion of other veggies, stacking em up high enough in the roasting pan that the chicken legs poke above the lip of the vessel, guaranteeing full crispy skin action. I pull the skin to cover the vegetables entirely, forming a meaty braising lid and guaranteeing maximum crisping surface area.
I always make this with a heap of beans for that triple threat fiber/veg/carb duty they pull, and potatoes (or half and half) goes perfectly. I've also made it with a smaller amount of beans and a large portion of other veggies, stacking em up high enough in the roasting pan that the chicken legs poke above the lip of the vessel, guaranteeing full crispy skin action. I pull the skin to cover the vegetables entirely, forming a meaty braising lid and guaranteeing maximum crisping surface area.
peggyg
November 5, 2018
This was amazing! Took a bit longer than 15 minutes to prep - I had to go out and pick the basil - whatever...The aroma of it cooking was so delightful. I put everything into the pan and then the chicken on top. I used thighs only, cooked for 1 hour then added cannelinis and cooked for another 30 -40 minutes. Accompanied with garlic mashed potatoes and while I was eating - savoring - it, I thought maybe I should have added kalamata olives...maybe next time. Outstanding! I can't wait to make again!
Adam
September 18, 2018
Following others’ suggestions, I mixed in the pan the basil leaves, chopped stems, tomatoes, and garlic cloves (peeled) with salt, pepper, chili flakes, and olive oil. I put the salted and peppered chicken leg quarters on top, and roasted for 40 minutes. Then I temporarily moved the chicken to a plate, mixed in the drained, rinsed beans, replaced the chicken on top, and roasted until the chicken was golden, brown, and delicious. The flavor-to-effort ratio is astronomically high! This will be added to my regular rotation.
Javier
September 10, 2018
I was pleasantly surprised with this recipe. The basil is the star, and the tomatoes give it a sweet tone. I added the beans 20 mins before it was done. Yummy !!
Manuel M.
August 20, 2018
I just made and it looks incredible. I cooked it for the recommendated time of 1.5 hours at 350 and the color of the chicken is perfect. BUT when I checked the temperature of the chicken it was way overdone. It registered over 200F. Should the temp and time be adjusted? Higher temp for less time?
msmely
March 9, 2019
Dark poultry meat can handle more heat than white meat can, it's important not to overcook white meat. Dark meat on the other hand, and chicken legs in particular with their fatty, meaty texture, can be delicious cooked within an inch of their life, far beyond their safe internal temperature. Serious Eats' cassoulet recipe cooks chicken legs so long that the joints are turned to gelatin, and that's done deliberately and with delicious results.
Haley H.
August 20, 2018
This recipe is so good. When you read the ingredients you think it might be bland but it’s so much more than the sum of its parts. I do with the white beans and skip the pepper for the little kids in the family.
Lauren M.
August 7, 2018
This was the easiest and one of the tastiest recipes. With the addition of a bit more salt and of course the optional potatoes to bulk up the dish, I served this on the first night with fresh crusty Italian bread that I lightly toasted. On the second night I tossed all of the leftovers with whole wheat spaghetti as the rendered chicken fat "sauce" created a beautiful, flavorful coat for the pasta.
Whats4Dinner
July 15, 2018
So I'm assuming you would add the optional potatoes and beans before everything goes in the oven? I'm definitely making this once it cools down enough here to run the oven.
Danielle
July 15, 2018
Yes. It all goes in together. I’ve tried both with the beans and with the potatoes and I love the beans and have mediocre feelings about the potatoes.
Little P.
June 16, 2019
I'm confused about the beans. Canned beans are already cooked so why are we adding them at the beginning? They will turn to mush.... ???
Danielle
June 16, 2019
It’s supposed to be a stewy mess. I’ve always used canned beans in the beginning and they absorb the garlic, tomato juices, and olive oil beautifully. This is not a pretty dish (well, I find the incoming deliciousness beautiful), but it is extremely tasty, hard to mess up, and easy to put together.
Mary E.
May 30, 2018
Have made this many times and love it. It's my go-to recipe when I don't know what else to cook. I grow basil year round in my AeroGarden, so I always have it on hand. Sometimes I add small potatoes and sometimes white beans. Don't use too many tomatoes or it gets soupy.
jenncc
May 24, 2018
Simple, delicious and infinitely adaptable. I used thighs and they were done in an hour. Loved the crispy basil and the cooked tomatoes. I too put the ingredients together, adding chicken last (on top).
Sixblade K.
April 24, 2018
This was delicious. Next time i might at sun-dried tomatoes to give it more acidity. Might also take the skin off the chicken to make it a little lighter. Definitely an excellent dish with lots of opportunity for preferences
Mondo
December 27, 2017
In typical Jamie Oliver fashion, this is a throw-it-in-there wonder. He has a way of being casual yet precise with his approach to writing recipes which is very inviting when trying something new. On revisiting one of Oliver's recipes, his loose guidance almost pushes you to adjust and play, thusly making them your own.
I've made this recipe maybe 6 times this year, sometimes by the "book" and sometimes with adjustments, and it always pleases. The best additions I've found have been really good kalamata olives and a healthy amount of vino about halfway through cooking. Oh and the bean option is a must!
I've made this recipe maybe 6 times this year, sometimes by the "book" and sometimes with adjustments, and it always pleases. The best additions I've found have been really good kalamata olives and a healthy amount of vino about halfway through cooking. Oh and the bean option is a must!
Shai11
December 22, 2017
The recipe is nice, but not what I expected from a “genius recipe.” I thought maybe the whole would be greater than the sum of its parts, and the oven would work some transformative magic (the way it often does), but the dish was quite simple and what you’d expect from reading the ingredient list. The garlic mellows as it roasts so it doesn’t add any zip. I can see why it appeals to some - but nothing special here. I will be turning this into a creole or chicken pasta dish tomorrow.
Clay
December 20, 2017
What is a “higher welfare” chicken? Is it bigger or more tasty than a “lower welfare chicken?
Victoria H.
January 27, 2018
When Jamie says higher welfare chicken he means free range or organic if you can get it. Since he's all over the world he knows there aren't global standards for these things he's is asking you to use your judgment ethically and taste wise to get the best chicken you can reasonably afford for both the taste, environment, and the treatment of the birds and the employees that deal with them.
Clay
January 27, 2018
Thank you! I thought it was a unique species of chicken, but no, he is concerned about the chicken's "welfare"
Marcie
June 12, 2019
Although I'm rather cold blooded when it comes to a chicken's welfare, the flavor is much more full and delicious. There's also the issue of human welfare. It's far better for us to eat chicken that is not filled with hormones and antibiotics.
B99
December 18, 2017
This is a great recipe! I found it easier to put all ingredients in the pan, then toss with olive oil, then put the chicken on top, rather than trying to mix everything with the chicken in the pan already. My family loves this dish. I use about 6 thighs and will cook 2 of them in a separate pan since there wasn't enough room.
Michael B.
October 28, 2017
Made it once as listed and the kids (11, 18, 22) went wild for it. Gonna try it again tonight but this time subbing yams, diced tomatoes and adding limas to the cannelini beans. Wish me luck.
Delia
October 25, 2017
Anyone have ideas on adapting this method using fall vegetables? What could take the place of the tomatoes in terms of moisture and sauce potential?
Laura
September 29, 2017
This is wonderful for company and family. I used the leftover and made minestrone soup, cut up chicken added chicken broth and pasta, delicious!
debby
September 25, 2017
This looked luscious and I had to make it as soon as I saw the recipe. Although I bought thighs (8) instead of legs, it was a hit. No potatoes, just beans. Next time, 2 cans of beans. Oh, the garlic...wow factor indeed! Thanks
Kathi P.
September 20, 2017
I made this last night and it was fabulous. I added the beans AND the potatoes, and extra chicken. I hoped to have leftovers to make pasta sauce for another meal. I have almost NOTHING leftover. I think my husband could have eaten the whole thing by himself. Great recipe!!
Danielle
September 17, 2017
This was delicious and easy! After cooking in the oven for the allotted time, I removed the chicken and reduced on the stove top with a large handful of orzo, which made an awesome side.
Note: I used the beans, but not the potatoes as per the other comments. I also peeled the cloves before cooking.
Note: I used the beans, but not the potatoes as per the other comments. I also peeled the cloves before cooking.
Tardis
September 15, 2017
I made this in a 9x13" pyrex, and it turned out fabulous. I omitted the potatoes, and next time might add another can of white beans to bulk it up a bit. The flavors were simple but very satisfying, and the dish was a breeze to put together. Served with a side of green beans sauteed in bacon fat with pecans.
AA
August 30, 2017
Followed the recipe exactly and it came out perfect! Add the cannelini beans because they were the best part!
Shortrib
August 17, 2017
Perfect, simple, delicious! Smells fabulous in the oven. And freezes well, even tho' the beans dissolve a bit. Something for the kids or partner to make on your night off! Or something for you to make when you need a night off (since it's so easy)!
Dave
August 14, 2017
So if I was cooking for vegetarians/pescatarians - lose the chicken and use potatoes/shrimp? Or sub something else? Then woukd it still need to cook thst long?
MKinLA
August 11, 2017
I've made this twice, and it's a nice, simple & summery take on roast chicken. I use baby red potatoes - I cut the larger ones in half - and basically line the bottom of a Le Creuset pot with them. I use lots more tomatoes and basil because they do *really* cook down. The first time I made it, there was next to nothing in the way of sauce. Also make it with a whole, spatchcocked chicken, which won't change the times. I throw in a splash of red wine vinegar for acid and a bulb's worth of already peeled cloves under the chicken so they don't burn (who wants to fish out hot cloves and squeeze them out of their skins just before dinner?) Then, while the chicken is resting, I reduce the sauce and crush up the garlic cloves with a wooden spoon. Helps thicken up the sauce.
Debreese
August 10, 2017
Jenifer- I thought my garden-grown stalks would be way too tough ( they were very woody), so only used the top, softer stems and added in very large leaves in lieu of the rest of the stalks. Maybe it's a garden-grown vs purchased basil thing? I know when I buy commercial basil the stalks are much like the soft, top stalks on my plants.
Jenifer
August 10, 2017
Oh, I bet that you are right! Mine were definitely too woody. I half expected them to magically dissolve while cooking but no such luck. Thanks for the tip.
Jenifer
August 10, 2017
I made this on one of those cool summer days we have been having lately in New England. I didn't use the potato's or the beans as I wanted to keep it lighter. We had it with a fresh baguette and it was fab! I used about 5 cut up plum tomato's and about 1/2 cup of cherry tomato's. Just right.
Did anyone else have problems with the basil stalks? I couldn't get mine chopped they were so tough. I used the food processor and it wasn't much better. I did add them to the dish but it was like having little sticks in the pot. I grow my basil in a pot so it wasn't gigantic, normal size stalks I think.
Did anyone else have problems with the basil stalks? I couldn't get mine chopped they were so tough. I used the food processor and it wasn't much better. I did add them to the dish but it was like having little sticks in the pot. I grow my basil in a pot so it wasn't gigantic, normal size stalks I think.
Dia S.
August 7, 2017
This has very good flavor but I echo a few of the suggestions of others. Potatoes don't add anything but the beans do. My sauce was not tomato-y enough. Suggest using some cut up tomatoes in addition to cherry tomatoes, which did not yield much tomato essence and had to be coaxed to burst. Also, my sauce was too thin. If you want a gravy, it needs either to be reduced or thickened. And it took considerable time under the broiler to crisp up. Altogether, however, a pleasing and easy Sunday chicken.
Jan R.
August 6, 2017
Made this last night - so delicious! I used one pint of mixed cherry tomatoes and a can of beans. There is nothing to change in this recipe, thanks for bringing it to our attention.
Patricia
August 5, 2017
In the oven now. I'm cooking chicken thighs, with a hot Italian sausage, sliced, in lieu of the chilis. Love the idea of using the basil stems as well as leaves! I added a little red wine, in case the farm stand tomatoes are on the sweet side. Following the suggestion of another commenter, I plan to serve this with zoodles.
Leslye B.
August 4, 2017
This is a genius recipe. So easy. So delicious. My garden is producing too many tomatoes and I used a lot of them in this dish. We used middle eastern bread to sop up the juice. Really wonderful.
Rachel Z.
August 3, 2017
I used 8 thighs. I'm reminding myself to use 2 full pints of cherry tomatoes and a little chicken stock next time. This was delicious over pasta.
AmandaTN
August 2, 2017
I made this last night...it was delicious! Baked at 350 for an hour, then turned on the convection and upped the temperature to 375 for the last 30 minutes. I used the "gravy" from the pan to make a sauce...added a 1/2 bottle of white wine, more cherry tomatoes and fresh basil and served the sauce/gravy over zoodles (we're trying for healthy-ish in our house). The chicken was super tender and the sauce was rich and delicious! So good!
Ian
August 2, 2017
Nice recipe! I seared the chicken in the pot first (skin down) to ensure a nice, crispy golden skin. After that I removed them, added the other ingredients, and put the chicken back on top and then into the oven.
Martin
August 2, 2017
I used potatoes, slicing them to make thick circles since people mentioned them not cooking properly. The ingredients were really tight together and I was worried the chicken wouldn't cook properly. I took the chicken out at 80 minutes and it was delicious. The potatoes were crispy and yummy as well. The only thing is that I made this for my children and it was way too hot, so I can't give it to them! I will definitely repeat it, though, without the chile, or much less.
Sonja W.
August 2, 2017
Well, I answered my own question by scrolling all the way down the comments! My mouth is watering at the thought of making this, especially with all of the great vegetables available at the local farmers' markets in my area. I will probably skip the potatoes since the cooked potato-tomato combination doesn't work for me, but I think this dish cries out for the addition of mushrooms.
Beth
August 2, 2017
This will sound crazy, but we're not real fond of chicken with tomato sauce. Can I make this with beef instead, maybe stew beef? Someone did answer my question about using skinless chicken, and just as I thought, it didn't come out right. So I'm not even going to try that, since we prefer other meat with tomatoes.
Shortrib
August 7, 2017
I wouldn't call this a tomato sauce since the cherry tomatoes hold together and the result is rather a clear sauce with a lovely basil-y fragrance. It's really not chicken with tomato sauce.
anniette
June 13, 2019
I am another who does not love chicken with tomatoes - however, this dish is delicious and worth your trying. The basil predominates and ties it all together. I only used cherry/grape tomatoes, halved - a box of red and a box of mixed colors, peeled the garlic, tossed all with olive oil, S&P, sprinkled crushed red pepper, put seasoned thighs on top, baked an hour, turned on broiler, browned 5-6 minutes, turning pan to cook evenly. Way more succulent than expected. A real keeper. Served over orzo. Thanks to the many tips on here!
Niknud
August 2, 2017
This was wonderful. I had agreed, for whatever insane reason, to have some folks over for dinner on a Tuesday (TUESDAY?) so I prepped everything except for the basil in a big old cast iron skillet on Monday night. No beans, but did use baby potatoes and a pint of cherry tomatoes. Popped it in the oven when I got home from work on Tuesday afternoon and it was amazing. Broiled it for a few minutes at the end to crisp up the skin. Even though the thermometer read 180 and I thought I had overcooked it, it was tender and juicy. Served with peasant bread for sopping up the juices. It's a keeper - even for a Tuesday night dinner.
Margaret W.
August 2, 2017
I made this for dinner last night and everyone loved it! The chicken was perfectly fall off the bone, and the sauce it produced was perfect for sopping up with a crunchy French loaf. I will also add kalamata olives next time, too, as catmudd suggested. This has to be one of the easiest dishes to put together on a busy weeknight!
Sarah C.
August 3, 2017
that's waht i was thinking. My father used to make something like this with raisins and calamata olives. It's a favorite
catmudd
August 2, 2017
I made this last night and loved it. I would highly recommend this recipe. I used 2 cups of beans that I had cooked earlier. Next time I make it I will not use potatoes, I'll slice the tomatoes in half (to make it juicier) and add kalamata olives. I will also strip the meat from the bones and serve it over rice or noodles (for my squeamish husband. Bones and skin gross him out.) The garlic was awesome!
Michele I.
August 1, 2017
I used a whole organic cut up chicken. I wanted a delicious dinner but also wanted to paint some thrift store furniture. This recipe is just my cup of tea. Slow braise, fall off the bone, lovely sauce. A good meal and furniture ready for priming. Who could ask for more?
[email protected]
August 1, 2017
I cooked this in London tonight...it's nice and cool here in the summer, so having the oven on for an hour and a half is no problem! I used a cut-up chicken, so I could have a mix of dark and white meat. The potatoes were fine, but when the dish was cooked, the texture of the potatoes was a little boring. Since I had plenty of time, I took the chicken pieces out and poured the juice into a small pot. Then I roasted the tomato/potato mixture for another 30 minutes to try to crisp up the potatoes a bit. They were tasty, but I think next time I'll use the beans instead (and maybe roast some potatoes separately). I cooked the juices down over a low heat for about an hour, skimming away some of the fat. I think that really deepened the flavor. In fact, I ran out to get a crusty baguette to help mop up the juices. We really enjoyed the dish!
Debreese
July 31, 2017
For those who have made this, about how much tomatoes are in " 2 handfuls"? ( I have little hands. Lol) I'll be using cherry tomatoes from my garden. Thanks for your help!
caninechef
August 1, 2017
This is flexible, and can totally depend on what is available and personal preference. I used about 6 tomatoes that were about 1 ½ inches in diameter. My sauce ended up not particularly tomatoey. On the other hand it also cooked down nicely in the 90- minute cooking time. I added the cannellini beans. I was happy with the balance in the end between enough sauce and the chicken surface ( if not exactly crisp) not being flabby..
Michelle
July 31, 2017
This turned out great! I used 2 leg quarters and 2 boneless chicken breasts with skin, taking out the breasts after the internal temp. reached 160°F (about 1 hour for me) and returning them after time was up for a final 5 minute broil. I also threw in some orzo during the final 15 minutes to soak up some of that tasty sauce. Definitely making again!
John
July 30, 2017
Has anyone gotten an answer from someone who used Chicken Breasts or a combination with regard to success or cooking for less time? Like some of the other posts my wife does not like and will not eat dark meat chicken pieces.
Zoei A.
September 15, 2017
Ive cooked this recipe with a whole chicken, breast and right now, thighs. I think its a very forgiving recipe! The comment above yours also mentioned doing it with boneless, skin-on breasts! Have fun!
Filipe
July 30, 2017
Great recipe! I followed it verbatim and the result was succulent, and tender. My wife and kids loved it. I decided to brown the chicken, skin-side, a bit before putting it in the oven, and 15 minutes before the cooking time was up I turned the broiler on low, will definitely do cook it again.
Marina M.
July 30, 2017
Made this today right after I saw the recipe. A few changes i.e.: Great Northern Beans instead of cannelini and used dried pepper flakes as it is what I had on hand. Recipe was easy and tastes DElish! I did have to bring the chicken quarters to the surface for last 20 minutes and did switch to convection bake then 5 minutes on convention broil. I also added halved fingerling potatoes. Yup, it's a keeper!
Shelley C.
July 30, 2017
I realise that this might sound silly, but I was a bit confused about the tomato quantities. I certainly understood two big handfuls of cherry tomatoes, but are there also meant to be plum tomatoes and beefsteaks in addition?
Patricia B.
June 13, 2019
I’m confused about the amount of tomatoes to use as well. In addition, what is a glut of oil?
Beth
July 30, 2017
I only buy boneless, skinless chicken thighs and breasts, and I don't expect them to get crispy. Should I cover them in this recipe so they don't dry out and there's no skin to crisp? Thanks
Cleowhiskey
August 1, 2017
YES--do whatever you can think of to keep the chicken from drying out. Maybe brush it with oil, don't drizzle it on as he advises. I made this dish with skinless, boneless chicken thighs and it was a disaster. Rubbery meat with no flavor. Usually I cook boneless and skinless chicken thighs with a marinade, and it's delicious. Don't cook this dish with naked chicken is all I will say. Or, use a much shorter cooking time than 1.5 hours at 350 degrees. Or don't cook this at all. And if you throw in new potatoes, it's better to slice them on the thin side than quarter them. They'll never get soft. My version of this dish was pretty horrible, to be honest, and I'm not sure you can make it successfully without the type of chicken that's specified. I'll try it again with bone in and skin-on chicken.
Bob Q.
July 30, 2017
This is a "wow". The 'gravy' is teriffic and serving it over long grain rice made with fresh thyme or Herb de Privacy makes it a awesome blend of umami flavors. If you have your own garden, or a reliable supplier, the almost "over ripe" tomatoes cut chunky work really well as do high quality canned whole tomatoes off season. Oh, I also have that exact Danske baking dish, I bought about 37 years ago, that I use for paella - it's perfect for this.
margiyoung
July 30, 2017
DOES THIS REALLY GET CRISP???
nutcakes
July 30, 2017
The top part that is exposed to air (dry heat) gets crisp, while the bottom is braised and soft.
Stephanie M.
July 29, 2017
This is delicious. I did it just as the recipe recommended but used shallots instead of garlic.
NancyFromKona
August 21, 2018
Thanks for your comment. My husband loves garlic but it doesn’t love him at all (eat garlic->ICU). I see it has been a long time you posted this but do you remember how many shallots you used and peeled or unpeeled? We have loved Oliver’s chicken roasted in milk using shallots in place of garlic FYI.
Trish
July 29, 2017
Would there be any difference if we took the skin off the garlic cloves before adding them in? Do the cloves need to have the cloves on?
Kristen M.
July 29, 2017
Go ahead and take the skins off if you prefer—this is just the lazy way! Just make sure the garlic cloves are tucked under the chicken and tomatoes or, later, submerged in the juices as they cook, so they don't dry out.
Trish
July 29, 2017
Excellent :) I'll be making this tomorrow for dinner and I'm hoping mine comes out looking as delicious as yours did.
Trish
August 2, 2017
Kristen I'm not sure what I did wrong but the sauce was very watery and a lot of the chicken fat/oils was what it consisted of. It wasn't a stew really, more oily liquidy sauce.
Kristen M.
August 7, 2017
Hi Trish, you didn't do anything wrong—the sauce is pretty rustic (but should be delicious!) and will vary a bit depending on your tomatoes and how lean your chicken is. It might help to scan through this thread to see how other people have tweaked to taste—some have reduced the sauce down to thicken it after taking the chicken out.
Zoei A.
July 27, 2017
I would like to do this with a whole chicken tonight but I was wondering if I would need to make any alterations with the toppings? I wanted to do a slow roast at 325-350 for about 2.5 hours give or take... but, since this idea is about an hour over than the listed cooking time, should I wait to put the toppings in until the hour and a half point?
Sharon
July 27, 2017
Ime doing mine in the crockpot!! I make almost everything in the slo cooker...will let u know!!
Kristen M.
July 27, 2017
Yes, let us know! Can you ever get crisp skin in the slow cooker? I haven't played around with it much.
seasonalfeast
July 30, 2017
How'd it go in the slow cooker? If it worked and was tasty, would like be to know the details of what you did in the slow cooker!
David H.
July 26, 2017
Safe to assume cook uncovered?
Kristen M.
July 27, 2017
Nope, uncovered the whole time! The top will roast so the skin gets crispy, and the bottom will braise in the juices. I'll clarify this in the recipe.
fearlessem
July 26, 2017
Made this tonight, and it was really tasty. I added some green beans, which roasted down and were a good addition. I think it could have used a splash of wine or something more acidic, as the tomatoes get really sweet and there is so much chicken fat it would be nice to have something to cut it a little. All in all good, but to me not quite genius level. The house sure did smell delicious though!
Kristen M.
July 29, 2017
Thanks for reporting back! A splash of wine is a great idea, and commenters over on Oliver's site have also added olives, which would work in some acidity, especially if your tomatoes are leaning sweet (or you could try capers, or lemon juice...).
garlic&lemon
July 26, 2017
What is a higher-welfare chicken?
fearlessem
July 26, 2017
I laughed when I read that too -- I think it refers to animal welfare (so basically calling for free range chicken if possible)
Kristen M.
July 26, 2017
Here's a bit more info from Jamie's site—it seems like it's a distinction made in the U.K., but in effect I read it as buying free-range or whatever the most humanely-raised chicken is that you can: http://www.jamieoliver.com/news-and-features/features/truth-chicken-industry/
Freebird
July 27, 2017
This recipe was tasty, I agree with the comment about it needing a little acid, so I would add a splash of wine when the tomatoes were cooking down. This would probably depend on the variety of tomato used. I used a low acid cherry tomato this time around.
Also, in regard to the prior post, how is wanting to source a humanely raised animal (i.e. not factory farmed) being a food snob? As long as my family eats meat, this will always be a priority for us, and we are not snobs, just don't like the idea of needless suffering when it's not the only option. Lots of ways to connect with growers and farmers who can provide you with quality raised food, and many times buying direct from the source can be very cost effective. Of course, eating less meat is also a budget friendly option;)
Also, in regard to the prior post, how is wanting to source a humanely raised animal (i.e. not factory farmed) being a food snob? As long as my family eats meat, this will always be a priority for us, and we are not snobs, just don't like the idea of needless suffering when it's not the only option. Lots of ways to connect with growers and farmers who can provide you with quality raised food, and many times buying direct from the source can be very cost effective. Of course, eating less meat is also a budget friendly option;)
Beth S.
July 30, 2017
No, chickens raised free range and without chemicals are. Uch tastier and aren't full of pesticides, antibiotics, and heqny metals - much healthier to consume.
fearlessem
July 26, 2017
I'm really excited to make this! So the potatoes and/or beans should be cooked for the full 90 minutes along with the chicken?
nutcakes
July 30, 2017
Yes I have done it with potatoes and while it is nice to have a one pot meal, the juices are so good I feed they are wasted soaked into the potatoes. I prefer the juice and bread to dunk. Can't wait until my tomatoes are in. Haven't made since a year ago. The dish is really far more than the sum of it's parts.
Terry R.
August 4, 2017
Tried this recipe for the first time yesterday and fell in love with the ease of preparation and the payoff of spectacular flavor. I added beans and those very small potatoes one can buy in a bag in the veggie area of most markets. I cut the potatoes in half. I served it as a stew without pasta. I will try the suggestion of adding wine because this seems like a great enhancement.
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