Recipe: roasted chicken with tomatoes and herbs

Posted on 26 January 2011 by Chris Dahl

2 chicken legs
4 generous tomatoes
Mustard
Provençal herbs
Salt and pepper

Brush the chicken legs with mustard and place on an oven-proof dish. Sprinkle with Provençal herbs. Put the tomatoes, whole, in the same dish. Bake in the oven on gas mark 8 for 30 minutes.

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