Jamie Oliver’s Crispy Chicken Legs With Sweet Tomatoes & Basil

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!

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!

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.

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.

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.

Dependable, highly flexible, and extremely high flavor-to-effort ratio. I’ve made this many times and it’s always great.

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.

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.

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.

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!

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.

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.

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 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.

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!

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!

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!

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!

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.

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!

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!

Outstanding! My friends LOVED. I used chicken breasts and it was still delicious.

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.

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.

Are you supposed to use cherry tomatoes as well as plum and beefsteak? What is a glug
of olive oil?

I can't even count how many times I have made this. It's delicious.

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!

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.

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!

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.

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 !!

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?

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.

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.

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.

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.

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).

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

SO good! (I have yet to try a Jamie Oliver recipe that isn't delicious.)

Will not make this recipe again. Ridiculous amount of rendered fat (from skin) and basil is very overpowering.

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!

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.

What is a “higher welfare” chicken? Is it bigger or more tasty than a “lower welfare chicken?

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.

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.

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?

So simple! So delicious! This is a great recipe!

This is wonderful for company and family. I used the leftover and made minestrone soup, cut up chicken added chicken broth and pasta, delicious!

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

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!!

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.

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.

Followed the recipe exactly and it came out perfect! Add the cannelini beans because they were the best part!

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)!

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?

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.

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.

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.

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.

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.

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.

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.

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.

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!

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.

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.

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.

What is "higher welfare" chicken? Is that label a catch-all for "organic" and "free range"?

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.

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.

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!

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!

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?

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!

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!

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!

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.

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.

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!

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?

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

Has anyone tried this with a mix of light and dark chicken pieces? We have a mixed fan base at my house

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.

DOES THIS REALLY GET CRISP???

What's a "higher-welfare" chicken ???

This is delicious. I did it just as the recipe recommended but used shallots instead of garlic.

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?

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?

Ime doing mine in the crockpot!! I make almost everything in the slo cooker...will let u know!!

Safe to assume cook uncovered?

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!

What is a higher-welfare chicken?

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?