Preheat oven to 210°C (or 200°C for Fan-assisted ovens).

Place chicken legs and tomato halves on a large baking tray. Rub with olive oil and sprinkle with sea salt. Roast for 45 - 50 minutes. Chicken skin should be very crispy. Tomatoes should be collapsed, Sticky and juicy still. if tomatoes cook faster than chicken then remove from the tray earlier and keep warm until ready to use.

Note: if making Charred Green Feta Sauce whilst the chicken is in the oven then add green pepper to the roasting tine along with chicken and tomatoes.

Remove chicken from oven and lit it sit for 10 minutes to regain its moisture (In this time you can finish making the Charred Green Feta Sauce)

Add a splash of white wine, stock or water to the roasting pan and over the stovetop heat, using a wooden spoon, gently scrape all the chicken and tomatoes juices together to form a sauce. Pour into a bowl and set aside.

To plate up: Divide 2 Tbsp Charred Green Feta sauce between plates. Top with chicken leg and roasted tomatoes. Pour over tray juices. Top with chopped pistachios and dill.