Chicken Legs With Peach, Shallot, and Watercress Salad

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Photo by Jen Causey
Chicken Legs With Peach, Shallot, and Watercress Salad 4.5 4 5 1
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  • Makes 4
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    Nutritional Information

    Per Serving

    • Calories 655 calories
    • Fat 40 g
    • Sat Fat 9 g
    • Cholesterol 328 mg
    • Sodium 507 mg
    • Protein 63 g
    • Carbohydrate 7 g
    • Sugar 4 g
    • Fiber 1 g
    • Iron 3 mg
    • Calcium 78 mg

Preheat the oven to 450°F. Combine the shallots, lime juice, mint, salt, pepper, and 4 tablespoons of the oil in a small bowl. Coat the chicken with 3 tablespoons of the vinaigrette, reserving the rest.

Heat the remaining oil in a large oven-proof skillet over medium-high. Cook the chicken skin-side down in batches in a single layer until the skin is golden brown and crisp, about 3 minutes. Turn, transfer to a baking sheet, and place in oven. Bake until an instant-read thermometer inserted in the center of a thigh registers 165°F, 15 to 20 minutes.

Meanwhile, toss the peach, cucumber, and watercress with 3 tablespoons of the vinaigrette. Divide the chicken and salad among 4 plates. Drizzle with the pan drippings. Serve with the remaining vinaigrette on the side.

Ingredients

  1. Check 2 small shallots, thinly sliced
  2. Check 3 tablespoons fresh lime juice
  3. Check 2 teaspoons chopped fresh mint
  4. Check ½ teaspoon kosher salt
  5. Check ½ teaspoon black pepper
  6. Check 5 tablespoons extra-virgin olive oil, divided
  7. Check 4 whole chicken legs (quarters), fat trimmed
  8. Check 1 ripe peach, cut into wedges
  9. Check 1 cup diced English cucumber
  10. Check 4 ounces watercress

Directions

  1. Preheat the oven to 450°F. Combine the shallots, lime juice, mint, salt, pepper, and 4 tablespoons of the oil in a small bowl. Coat the chicken with 3 tablespoons of the vinaigrette, reserving the rest.
  2. Heat the remaining oil in a large oven-proof skillet over medium-high. Cook the chicken skin-side down in batches in a single layer until the skin is golden brown and crisp, about 3 minutes. Turn, transfer to a baking sheet, and place in oven. Bake until an instant-read thermometer inserted in the center of a thigh registers 165°F, 15 to 20 minutes.
  3. Meanwhile, toss the peach, cucumber, and watercress with 3 tablespoons of the vinaigrette. Divide the chicken and salad among 4 plates. Drizzle with the pan drippings. Serve with the remaining vinaigrette on the side.