Crispy Tender Chicken Leg

The house chef is taking a break today. I, the wannabe is fixing dinner. There are only a few dishes that I can whip up without referring to a cookbook and this is one of them. The best thing about this dish, apart from the fact that it is yummy and healthy, it is very easy to prepare and there's very little washing involved.

Serves 2
2 or 3 large fresh chicken legs (depends on how much you can eat)
2 handfuls of cherry tomatoes (halved)
3 big tomatoes (cut into quarters)
2 carrots (sliced to about 1 cm thick)
2 fresh corn (remove kernels from the cob)
1 bulb of garlic (crushed with skin on)
handful of fresh basil
dried mixed herbs

Put all the vegetables and most garlic in a medium size the roasting pan. Drizzle some olive oil, and sprinkle some salt and pepper and dried mixed herbs on the vegetables. Mash remaining garlic and stuff it under the chicken skin. Spread olive oil, salt and pepper under the skin and rub it all over the chicken. Put it in the oven at 175°C for an hour and a half.

That's it.