Jamie Magazine
By Sarah Tildesley
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About the recipe
This easy one-pan recipe is quick, delicious and works brilliantly with budget-friendly chicken legs. Winner, winner, chicken dinner!
nutrition per serving
Calories
32%
Fat
49%
Saturates
43%
Sugars
9%
Salt
62%
Protein
104%
Carbs
12%
Fibre
-
of an adult’s reference intake
Recipe From
Jamie Magazine
By Sarah Tildesley
500g ripe tomatoes
2 cloves of garlic
1 onion
200g olives
½ a bunch of fresh flat-leaf parsley
1 x 400g tin chickpeas
4 free-range chicken legs
olive oil
1.5 litres organic chicken stock
1 fresh bay leaf
200g baby potatoes
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