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Gallery Baked Chicken Legs with Chickpeas, Olives, and Greens Credit: Johnny Miller Recipe Summary prep: 20 mins total: 2 hrs 40 mins Servings: 4
Ingredients Ingredient Checklist 1 tablespoon coriander seeds 4 chicken legs (about 2 pounds total) Kosher salt 1 orange, washed 1 tablespoon Aleppo pepper 1 tablespoon fresh thyme leaves, chopped 1/2 cup extra-virgin olive oil, plus more for drizzling 1 can (15 ounces) chickpeas, drained 3 small shallots, halved and peeled 1 cup mixed olives, such as Cerignola, Niçoise, and Castelvetrano, pitted if desired 3 cups packed leafy greens, such as mustard, dandelion, or baby kale, or a combination
Cook’s Notes If you’re marinating the chicken overnight, bring it to room temperature 30 minutes before baking for even cooking.Aleppo pepper is made from dried Halaby chile peppers and smoky, sweet, moderately spicy flavor profile. You can find it at specialty grocery stores, spice shops, or online.
Gallery Baked Chicken Legs with Chickpeas, Olives, and Greens Credit: Johnny Miller
Recipe Summary prep: 20 mins total: 2 hrs 40 mins Servings: 4
Gallery
Baked Chicken Legs with Chickpeas, Olives, and Greens Credit: Johnny Miller
Baked Chicken Legs with Chickpeas, Olives, and Greens
Credit: Johnny Miller
Baked Chicken Legs with Chickpeas, Olives, and Greens
Recipe Summary prep: 20 mins total: 2 hrs 40 mins Servings: 4
Recipe Summary
prep: 20 mins total: 2 hrs 40 mins
Servings: 4
prep: 20 mins
total: 2 hrs 40 mins
prep:
20 mins
total:
2 hrs 40 mins
Servings: 4
4
Ingredients
Ingredients
- 1 tablespoon coriander seeds 4 chicken legs (about 2 pounds total) Kosher salt 1 orange, washed 1 tablespoon Aleppo pepper 1 tablespoon fresh thyme leaves, chopped 1/2 cup extra-virgin olive oil, plus more for drizzling 1 can (15 ounces) chickpeas, drained 3 small shallots, halved and peeled 1 cup mixed olives, such as Cerignola, Niçoise, and Castelvetrano, pitted if desired 3 cups packed leafy greens, such as mustard, dandelion, or baby kale, or a combination
Directions
In a small skillet over medium heat, toast coriander seeds, stirring occasionally, until fragrant, about 1 minute. Transfer to a spice grinder or mortar and pestle and let cool completely, then grind.
Preheat oven to 350°F. Season chicken generously with salt; let stand. Meanwhile, zest orange. In a small bowl, combine 2 teaspoons orange zest with Aleppo pepper, thyme, coriander, and 1 tablespoon oil.
Rub spice mixture all over chicken; let stand at least 30 minutes, or refrigerate, covered, up to 2 days. Slice orange in half lengthwise, then cut one half crosswise into very thin slices and scatter in the bottom of a roasting pan, along with chickpeas and shallots. Squeeze juice of remaining orange half over chickpea mixture; toss with remaining 7 tablespoons oil. Season with salt.
Place chicken in pan, skin-sides up; drizzle with oil. Roast until chicken is golden and very tender, and chickpeas and shallots are beginning to caramelize, 1 1/2 to 2 hours. Remove pan from oven and transfer chicken to a plate. Stir olives and greens into pan, then return chicken. Switch oven to broil and cook until chicken is golden brown and greens are just wilted, about 1 minute more. Serve.
Cook’s Notes If you’re marinating the chicken overnight, bring it to room temperature 30 minutes before baking for even cooking.Aleppo pepper is made from dried Halaby chile peppers and smoky, sweet, moderately spicy flavor profile. You can find it at specialty grocery stores, spice shops, or online.
Cook’s Notes
If you’re marinating the chicken overnight, bring it to room temperature 30 minutes before baking for even cooking.
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All Reviews for Baked Chicken Legs with Chickpeas, Olives, and Greens
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Baked Chicken Legs with Chickpeas, Olives, and Greens
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
