Saucy Baked Chicken Legs with Olives and Tomatoes

Chicken, Fast food,

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With skin that crisps beautifully and meat that stays juicy, chicken legs are an inexpensive cut that’s ideal for roasting. And this delicious Mediterranean-inspired meal couldn’t be any easier: Simply toss all of the ingredients in an oven-safe casserole dish and bake. Serve with warm, crusty bread.


Hands-On Time
15 minutes Total Time 60 minutes

Ingredients
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

Directions

•     Heat oven to 425° F with a rack in the highest position.
•     Toss the tomatoes, olives, garlic, oil, and thyme in a 3-quart baking dish.
•     Season the chicken with 1 teaspoon salt and ½ teaspoon pepper. Nestle the chicken, skin-side up, in the vegetables.
•     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.