Ne'er Fail Crisp Chicken Legs with Sweet Tomatoes

I've been delinquent...when I started doing this blog, I figured an entry a week would be appropriate.  It's been really busy at work, so I have kind of slowed down on the entries, but I am realizing that this is fun and creative and it is a wonderful outlet for the stresses of the day job...so a resolution to be better is in order!

In the spirit of simple, but very tasty recipes...here's a keeper.  My girlfriend Christina gave it to me in an email recipe exchange...although I'm not always good about participating in those...this recipe has become a staple in our house.  I love it because it is so simple, it has gorgeous colours and aromas, and if you were really in a jam, you could make it a one pot meal by adding halved baby potatoes or cannellini beans.   Otherwise, you can add a green vegetable and orzo or mashed potatoes for a very yummy, casual dinner.

4 - 6 chicken legs (the ones with the back attached)
sea salt and freshly ground pepper
a big bunch of fresh basil leaves, finely chopped
2 big handfuls of red and yellow cherry tomatoes,halved and ripe plum tomatoes, quartered
1 whole bulb of garlic, broken up into cloves
1 chili finely chopped (optional)
olive oil
Optional adds:  baby potatoes (halved) or 1 tin of cannellini beans, drained and rinsed.

Preheat oven to 350F.  Season chicken pieces all over and put them into a snug fitting pan in one layer.  Throw in all the basil leaves and stalks, then sprinkle over with tomatoes.  Scatter the garlic cloves into the pan with the chopped chilli and drizzle the whole thing with olive oil.  Place in oven for 1.5 hours, or until chicken skin is crisp and the meat falls off the bone.  Voila!