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: