From GoodFood 101 Mediterranean dishes
2 red peppers
large handfuls of basil leaves, torn
1 plump garlic clove, sliced
2 plum tomatoes, halved
2 chicken leg quarters
2 tbsp extra virgin olive oil
410g can butter beans, drained and rinsed
Pre-heat the oven to 220 degrees. Cut the peppers in half lengthways and scoop out the seeds and white membrane. Try to keep the stalk attached. Stuff each pepper half with basil (but don’t use it all), the garlic and a tomato half.
Place the stuffed peppers alongside the chicken in a roasting tin. Drizzle oil over everything and season. Roast for 25-30 minutes until the chicken is golden and the peppers have softened and wrinkled. Lift out onto a plate, tipping the peppers so that the juice drains back into the roasting tin.
Place the tin over a low flame and add a little water and the beans and heat through. Stir in the remaining basil and serve with the chicken and peppers.
For a more hearty meal, add some potatoes. Peel and cut a medium potato into eight wedges and roast with the chicken and peppers.