Roast Chicken legs with tomatoes & basil

I’ve probably made this more than 50 times. The first time I tried this recipe was when in college. I was never the instant noodles kinda girl – I liked proper good food, so as a student I was always looking for cheap, healthy delicious food that wouldn't burn a hole in my purse. So far, out of the roast chicken recipes I’ve tried (and believe me, I’ve tried many), this one still stands as the best, takes zero effort and is just completely gratifying. I still make this now and then, especially for cold, weekday dinners when work is giving me a hard time.
This recipe serves 2.

Here’s what you need:
2 chicken legs, cut ¼ from a whole chicken
½ a bulb of garlic
2 large potatoes, cut into golf ball sizes
2 handful tomatoes, whatever size, halved or quartered
1 tspn dried basil, or a good bunch of fresh chopped basil
1 red chilli, roughly chopped

Here’s what you do:

1. Heat the oven at 180 degrees Celsius.
2. Clean chicken, cutting off excessive fat.
3. Mix all the ingredients together in a deep baking tray/casserole dish. Don’t take the skin off the garlic, and you can choose to keep the potato skins on/off. Season generously with salt and pepper.
4. Dump in the oven for 1 hour and 20 minutes. At half time, turn the chicken over to get the skin side exposed and crispy.
5. To serve, plate the chicken, mash everything left in the baking tray roughly, and serve as side.
6. You can email me to say thank you.