1tspdriedor 1 tbsp chopped fresh thyme or rosemary
salt
freshly ground black pepper
1/4poundgood quality olivessuch 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.