Roast chicken legs, peppers, corn and basil
( SERVES 4 )

Bite 4/2/2013

see more recipes by
Laurie Black

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A super summery dish making good use of the peppers and corn that are good buying right now.

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4	Chicken legs, free range
1	Olive oil, to rub chicken
1	Sea salt, to rub
1 clove	Garlic, minced
2	Red peppers, quartered and deseeded
½ cup	Chicken stock, or white wine
2	Corn cob, kernels cut from
1 tbsp	Butter
1 pinch	Chilli flakes
½ cup	Basil

Using a sharp cleaver, chop off the "ankles'’ of the chicken legs, if you like. Place chicken in your largest roasting pan and rub well with olive oil, salt and garlic.
Add peppers to pan and rub these with olive oil too. Tuck a few large basil leaves under the peppers. Add stock or wine to pan.
Roast chicken and peppers at 200degC for 45 minutes or until chicken juices run clear when you stick a sharp knife into the meat where thigh meets drumstick. Remove from oven.
Heat a heavy frying pan to very hot. Add a dash of olive oil and the butter, then quickly add the corn kernels and chilli flakes. Stir-fry for 2-3 minutes until corn is soft and golden. Season with salt. Add remaining basil and stir through corn.
Spoon some corn on to each plate, then add chicken, peppers and some pan juices too.