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Roasted chicken legs and cherry tomatoes with garlic butter

Ingredients (4 servings)

  • 1¼ lbs chicken legs
  • 4 tbsp olive oil
  • 2 tbsp Italian seasoning
  • salt and ground black pepper
  • 20 oz. (6¼ cups) broccoli
  • 20 oz. cherry tomatoes
Garlic butter
  • 4 oz. butter
  • 2 garlic cloves, pressed
  • salt and ground black pepper, to taste
  • 2 tbsp fresh parsley, chopped (optional)


  1. Preheat oven to 400 °F (200 °C).
  2. Toss chicken legs with olive oil and seasoning.
  3. Put the chicken legs, skin side up, in a baking dish together with the tomatoes. Bake 40-45 minutes or until juices run clear and chicken reaches 165 °F (74 °C).
  4. While the chicken is in the oven, cut the broccoli into florets and slice the stem (or use frozen). Boil in lightly salted water for 5 minutes in a saucepan. Drain the water and put on the lid to keep warm.
  5. Mix all the ingredients to the garlic butter in a bowl. Set aside.
  6. Serve the chicken with the broccoli, tomatoes and garlic butter.


The dark meat of a chicken leg has more fat and is more satiating than the white meat of chicken breast. Feel free to eat the crispy, delicious chicken skin, too.

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