This recipe is a clear example that you don’t need fancy or expensive ingredients to make a truly amazing dish. Greatness is not always achieved in dollars, and the same holds true for food.
Not only is this chicken a cinch to throw together, the flavours are incredible. With a handful of simple ingredients, you will create a dish that is bound to impress.
Recipe from “Poor Girl Gourmet” cookbook.
Roasted Chicken Legs with Kalamata Olives
Servings: 4 servings
Ingredients
- 4 chicken legs or 8 chicken thighs bone-in, skin-on
- 2 tbsp extra virgin olive oil
- 1 tsp dried or 1 tbsp chopped fresh thyme or rosemary
- salt
- freshly ground black pepper
- 1/4 pound good quality olives such as Kalamata or Castelvetrano, unpitted
Instructions
- Preheat the oven to 400°F.
- In a large (greased) baking dish, arrange the chicken legs in a single layer, skin side up. Lightly rub the skin with the olive oil. Sprinkle with thyme, and season with salt and pepper.
- Scatter the olives around the chicken (not on top of the chicken).
- Roast the chicken until the skin is crispy and juices run clear when the legs are pierced, 55 minutes to 1 hour.
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