Oregano and sage roast chicken legs with tomato, herb and feta bread salad

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.