Roasted Chicken Legs with Lemon & Green Olives

Roasted Chicken Legs with Lemon & Green Olives
Photo by Scott Phillips


  • 1 tsp. dried thyme
  • 3 Tbs. extra-virgin olive oil; more as needed
  • 1 small lemon, scrubbed, halved lengthwise, seeded, and sliced into 1/8-inch-thick half moons (discard the ends)
  • 1 tsp. kosher salt
  • 6 chicken leg quarters (drumsticks and thighs connected; 4 to 5 lb.)
  • Heaping ½ cup unpitted green olives, preferably picholine or lucques
  • ¼ tsp. crushed red pepper flakes

Position a rack in the center of the oven and heat the oven to 450°F. If portions of the backbone are still attached to the chicken quarters, cut them off and discard. Pat the chicken dry with paper towels. In a small bowl, combine the olive oil, thyme, salt, and red pepper flakes. Using your fi...

View full recipe at Fine Cooking


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