Thursday, November 20, 2014

Saucy Baked Chicken Legs With Olives and Tomatoes

Serves 4
preparation - 15 minutes   
cooking - 60 minutes  

1 pound plum or small tomatoes, halved if large 
1/2 cup pitted green olives 
8 cloves garlic, quartered 
2 tablespoons olive oil 
1 tablespoon fresh thyme leaves 
4 bone-in, skin-on chicken legs 
Kosher salt and black pepper 
Bread, for serving

1.Heat oven to 425° F with a rack in the highest position.

2.Toss the tomatoes, olives, garlic, oil, and thyme in a 3-quart baking dish.

3.Season the chicken with 1 teaspoon salt and ½ teaspoon pepper. Nestle the chicken, skin-side up, in the vegetables.

4.Bake until the chicken is browned and an instant-read thermometer inserted into the thickest leg (avoiding the bone) registers 165° F, 40 to 45 minutes. Serve with the bread.

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