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  • 8 chicken drumsticks or 4 large chicken thighs (skin on)
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 red onion, thickly sliced
  • 1 red pepper, deseeded and finely chopped
  • 500 g (1lb 2oz) tomato passata
  • 2 tbsp sundried tomato paste
  • salt and black pepper
  • fresh basil leaves, to garnish


  1. Preheat the oven to 200⁰C/400⁰F/Gas 6.
  2. Score each chicken leg or thigh a few times with a sharp knife and drizzle with the olive oil, Rub the garlic into the chicken, then place it in a roasting tin or ovenproof dish. Roast for 20 minutes.
  3. Add the onion and pepper to the roasting tin and bake for a further 15 minutes until just softened.
  4. Mix the passata with the sundried tomato paste and pour it over the chicken and vegetables.
  5. Season and bake for a further 10 minutes, until bubbling.
  6. Sprinkle with the basil leaves and serve.
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