Oregano and sage roast chicken legs with tomato, herb and feta bread salad
- Published: 12 Jul 16
- Updated: 18 Mar 24
Meet your new go-to chicken salad – full of fresh herbs, garlic sourdough croutons, feta and olives.
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Serves 4
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Hands-on time 30 min, oven time 55-60 min
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Ingredients
- 20g fresh sage
- 20g fresh oregano
- 1 lemon, halved
- 1 garlic bulb, halved horizontally
- 100ml dry white wine
- 2 tbsp extra-virgin olive oil
- Glug sunflower oil for frying
- 4 free-range, skin-on chicken legs
For the salad
- 1kg ripe mixed tomatoes, quartered, chopped or halved according to size
- Extra-virgin olive oil for drizzling
- 2 tbsp red wine vinegar or sherry vinegar
- ½ tsp caster sugar
- 300g sourdough or country-style bread, torn into pieces
- 300g mix of any soft fresh herbs you like, such as mint, coriander, basil, dill, chives, parsley, tarragon
- 200g feta
- 290g jar pitted black olives, drained, rinsed and roughly chopped (we like Gaea)
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Method
- Heat the oven to 200°C/180°C fan/gas 6. Scatter the sage and oregano sprigs over the base of a large (but not too deep) roasting tin that will comfortably fit the chicken legs with room to spare. Squeeze over the lemon halves, then add them to the tin. Add the garlic halves, cut-side down, then pour over the white wine and extra-virgin olive oil.
- Heat a frying pan with a drizzle of sunflower oil and season the chicken legs all over with salt. Add to the pan, skin-side down, and fry for 2-3 minutes until golden on the underside. Flip, fry for a minute more, then put in the roasting tin and roast for 40-45 minutes.
- Meanwhile, chop the tomatoes and put in a large salad bowl with a good scattering of salt. Drizzle liberally with extra-virgin olive oil and the red wine/sherry vinegar, scatter with the sugar, then stir. Leave to stand so the juices leach out of the tomatoes.
- When the chicken is cooked, take the roasting tin out of the oven and set the chicken aside on a plate somewhere warm to rest. Increase the oven temperature to 220°C/ 200°C fan/gas 7. Discard the lemon halves from the roasting tin, then add the bread and toss through the roasting juices and herbs to coat. Bake the croutons for 10-12 minutes, turning twice, until crisp.
- When the croutons are cooked, add them to the salad bowl along with the herbs, feta and olives. Season, toss together and taste, adding more vinegar, salt or oil if you think it needs it – depending on how juicy your tomatoes are, you might need more dressing. Serve immediately with the chicken.
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- Recipe from June 2016 Issue
Nutrition
Nutrition: per serving
- Calories
- 827kcals
- Fat
- 45.5g (12.4g saturated)
- Protein
- 42.7g
- Carbohydrates
- 51.3g (12g sugars)
- Fibre
- 11.5g
- Salt
- 4.1g
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This really is a perfect dish for the summer, the flavours went together really well and it was delicious without being overpowering. I will definitely add this to my regular list
Once you’ve made this recipe, you will make it again and again and again. The crispy chicken, the gorgeous herby salad, the chicken-fat croutons, the salty feta; I LOVE IT!