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Baked chicken legs with tomatoes

(robert f. bukaty/associated press)

Serves 4

1/2 cup water
4 whole chicken legs (thighs attached to drumsticks)
3 large tomatoes, cored and cut into wedges
2 tablespoons olive oil
Salt and pepper, to taste
2 tablespoons chopped fresh parsley
1. Set the oven at 400 degrees. Have on hand a 9-by-13-inch baking dish. Pour the water into the dish.

2. Arrange the legs, skin side up, in the dish, making only one layer (it's OK if they're tightly packed).

3. Tuck the tomatoes into the dish at the sides and wherever there are spaces between the legs. Sprinkle with oil, salt, and pepper. Transfer the dish to the oven.

4. Bake the legs for 50 minutes or until they are cooked through and the tomatoes have collapsed. Use poultry or kitchen shears to cut between the thighs and drumsticks to separate them. Sprinkle with parsley. Sheryl Julian