1 tbsp chopped fresh basil
300²µ/10½´Ç³ú Charlotte potatoes, peeled and cut into 5mm slices
100g/3½oz Datterini or cherry tomatoes, cut in half
2 fennel bulbs (or onions), trimmed and each cut into 8 wedges
5 garlic cloves, unpeeled
1 tbsp chopped fresh mint
1 tbsp chopped fresh flatleaf parsley
1 tbsp thyme leaves
1 tsp Dijon mustard
30g/1oz capers, chopped
sea salt and freshly ground black pepper
3 tbsp extra virgin olive oil
2–4 tbsp olive oil
2 large chicken legs (or any chicken pieces)