Preheat the oven:
Preheat your oven to 200°C (400°F). Lightly grease a roasting pan or ovenproof dish.

Season the chicken:
Pat the chicken legs dry with paper towel. Rub all over with olive oil, then season with salt, pepper, and oregano.

Sear the chicken:
Heat a large ovenproof skillet or pan over medium-high heat. Add the chicken, skin-side down, and sear for 3–4 minutes per side until golden and crisp. Remove from heat.

Add tomatoes and flavour:
Scatter the cherry tomatoes, garlic, and herb sprigs around the chicken. Drizzle the balsamic vinegar over the tomatoes and sprinkle with chili flakes if using.

Roast the chicken:
Transfer the pan to the preheated oven and roast for 35–40 minutes, or until the chicken is cooked through and the skin is crispy. Baste with the tomato juices halfway through.

Garnish and serve:
Remove from oven, let rest for 5 minutes. Garnish with fresh basil and serve with crusty bread, roast potatoes, or a simple side salad.

‍