This is the perfect midweek supper. It’s tasty, inexpensive, and quick to prepare. Everyone will love it, and when you’ve made it once, you can be as experimental with it as you like. This is a recipe that will be in your repertoire for years to come.
From Home at 7, Dinner at 8 by Sophie Wright (Kyle Books; 2012)
|1 teaspoon dried thyme||2 tablespoons ketchup|
|2 tablespoons dark brown sugar||3 tablespoons olive oil|
|3 tablespoons Worcestershire sauce||4 chicken legs|
|1/2 teaspoon dried red pepper flakes or chili paste||4 large red onions, peeled and cut into wedges|
|2 tablespoons balsamic vinegar||10 cherry tomatoes on the vine|
|2 tablespoons dark soy sauce||4 large baking potatoes, to serve|
Preheat the oven to 400°F. Put all the marinade ingredients in a big plastic bag and add the chicken and the onion wedges. Shake around so that all the ingredients get well coated in the marinade.
When you are ready to cook, put the chicken legs into a roasting dish with the marinade, onions, and tomatoes. Cook in the oven for 15 to 20 minutes until the chicken is cooked through. The tomatoes should burst and the onions will go crispy around the edges. Meanwhile, cook the potatoes in the microwave at 800W for 8 minutes -- add to the oven with the chicken when they are done to crisp up the skins.
To serve, put the potatoes on plates and add the chicken, roast tomatoes, and onion together with the marinade.
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