Saucy Baked Chicken Legs With Olives and Tomatoes

With skin that crisps beautifully and meat that stays juicy, chicken legs are an inexpensive cut that’s ideal for roasting.

chicken-legs-olives
Photo by Roland Bello
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 519 calories
    • Fat 33 g
    • Sat Fat 7 g
    • Cholesterol 160 mg
    • Sodium 913 mg
    • Protein 47 g
    • Carbohydrate 8 g
    • Sugar 3 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 47 mg
With skin that crisps beautifully and meat that stays juicy, chicken legs are an inexpensive cut that’s ideal for roasting.

Ingredients

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

Directions

  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 warm.