Ingredients

• 4 chicken legs (drumsticks or whole leg quarters)
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp dried oregano or thyme
• Salt and freshly ground black pepper, to taste
• 1 cup cherry tomatoes, halved (or 2 medium tomatoes, chopped)
• 3 cloves garlic, minced
• ½ cup chicken broth or water
• Fresh parsley or basil, chopped, for garnish

Instructions

1. Preheat and prepare chicken:
   • Preheat oven to 200°C (400°F).
   • Pat chicken legs dry and season with salt, pepper, paprika, garlic powder, and dried herbs.
2. Sear for crispiness:
   • Heat olive oil in an oven-safe skillet over medium-high heat.
   • Add chicken legs, skin-side down, and sear for 5–7 minutes until golden brown. Flip and sear the other side for 3–4 minutes.
3. Add tomatoes and garlic:
   • Reduce heat to medium, add garlic and sauté for 30 seconds.
   • Add tomatoes and cook 2–3 minutes until slightly softened.
4. Bake to tenderness:
   • Pour chicken broth into the skillet and transfer the pan to the preheated oven.
   • Bake 25–30 minutes, or until chicken reaches an internal temperature of 75°C (165°F) and is tender.
5. Serve:
   • Remove from oven and let rest 5 minutes.
   • Garnish with fresh parsley or basil. Serve with rice, roasted vegetables, or crusty bread.

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Tips for Perfect Chicken Legs

Flavor boost: Add a splash of balsamic vinegar or lemon juice before baking.

Crispy skin: Pat chicken completely dry before seasoning.

Juicy inside: Bake covered loosely with foil for the first 20 minutes, then uncover to crisp the skin.