Thursday, November 20, 2014
Saucy Baked Chicken Legs With Olives and Tomatoes
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.