Mum’s “Chicken Lovely Legs”

An old family favorite, rediscovered

There are some recipes that taste like pure nostalgia—and this is one of them. My mum used to make these “Lovely Legs” when we were kids, and we loved them, now that I’ve cooked it again as an adult, I understand why.

Tender, bone-in chicken is seared until golden, then nestled into a light, fragrant sauce with caramelized onions, crispy-edged potatoes, fresh thyme, and a hint of tomato. It’s the kind of humble, deeply comforting dish that fills the kitchen with the best kind of aroma. One bite, and you’ll be right back at the family table.

Serves: 4–6

Prep Time: 20 minutes

Cooking Time: 1 hour

Total Time: 1 hour 20 minutes

Ingredients

• 10–12 chicken lovely legs (approx. 1 kg) (see Note 1)

• 2 large potatoes (approx. 500gm), peeled and chopped into 1 ½ cm cubes

• 1 large brown onion, peeled and sliced

• 6–8 sprigs fresh thyme

• 2 garlic cloves, crushed

• 1 heaped tablespoon tomato paste

• 2 cups chicken stock (see Note 3)

• 2 Roma tomatoes

• 1 bunch spring onions

• Salt and freshly ground black pepper

• Olive oil (about 2 tablespoons, divided)

  
  

Method

1. Preheat your oven to 180°C  (fan-forced).

2. Season the chicken – drizzle with about 1 tablespoon of olive oil, then season very generously with salt and pepper. Strip the leaves from the thyme sprigs and sprinkle them over the chicken.

3. Brown the chicken – heat a large, heavy-based pan over high heat. Working in batches (so you don’t overcrowd the pan), brown the chicken on all sides until deep golden. Transfer the browned chicken to a large ovenproof casserole dish. (See Note 2)

4. Caramelize the veg – in the same pan, add another tablespoon of olive oil and reduce the heat to medium–high. Add the peeled, cubed potatoes and the sliced onion. Cook, stirring occasionally, until the potatoes are nicely browned and the onion is soft and caramelized (this takes about 8 minutes).

5. Build the flavour – while the veg is cooking, finely slice the spring onions and dice the Roma tomatoes. Once the potatoes and onions are browned, stir in the tomato paste and cook for about 2 minutes, stirring occasionally, until it darkens slightly.

6. Make the sauce – add the crushed garlic, stir for 30 seconds until fragrant, then immediately pour in the chicken stock. Bring to a gentle simmer. Stir in half of the diced tomato and half of the sliced spring onion, then pour the entire mixture over the chicken legs in the casserole dish.

7. Bake covered – cover the casserole tightly with foil and bake for 35 minutes.

8. Bake uncovered – remove the foil and bake for a further 25 minutes, until the chicken is tender and the potatoes are cooked through.

9. Finish & serve – remove from the oven, scatter over the remaining fresh tomato and spring onion, and serve immediately.

   
   

Serving Suggestions

• Classic: Serve with crusty bread to mop up every drop of that thyme-infused sauce.

• Over rice: Spoon it over steamed jasmine or basmati rice for a heartier meal.

• My favorite: Pair it with a side of garlic mushrooms and snow peas (find the recipe in the “Sides and Salads” section of this site).

  
  

Tips & Notes

1. Chicken lovely legs – these are small, bone-in, chicken leg portions. If you can’t find them, trimmed chicken thigh fillets work well, but I find the bone adds more flavor and keeps the meat extra juicy.

2. Don’t rush the browning – this is where the magic happens. Take your time to really caramelize the chicken, potatoes, and onions. It adds deep, savoury flavor that can’t be replicated later.

3. Homemade stock – I use 2 cups of water with 2 heaped teaspoons of good-quality chicken stock powder for convenience.