Tender and Crisp Chicken Legs with Sweet Tomatoes

4 chicken legs, jointed
Sea salt & freshly ground pepper
a big bunch of fresh basil
2 big handfuls of red and yellow cherry tomatoes, halved, and ripe plum tomatoes, quartered
1 Whole bulb of garlic, broken up into cloves
Olive Oil

Optional 1: 1 can of canellini beans, drained
Optional 2: 2 handfuls of new potatoes

Preheat oven to 350. Season your chicken with salt and pepper all over and put them into a pan in one layer. Throw in all the basil leaves, then chuck in your tomatoes. Scatter the garlic cloves into the pan and drizzle olive oil over everything. Mix it around a bit, pushing the tomatoes underneath. Place in the oven for 1 1/2 hours or until the chicken skin is crisp and the meat falls off the bone. You can add the canellini beans or some sliced new potatoes to the pan and cook them with the chicken. Squeeze the garlic our of the skins before serving.

This is so easy - you don't have to skin the garlic when you add it and it comes out so sweet. I just buy the cherry tomatoes and throw them in - I don't cut them up. I usually make some yellow rice to go with this