Ingredients
- 900 g chicken legs
- 230 g cherry tomatoes, halved
- 70 g (130 ml) black or Kalamata olives, pitted
- 2 tbsp olive oil
- 5 garlic cloves, sliced
- 1 tbsp dried oregano or dried sage
- salt and pepper
For serving
- 950 ml (140 g) lettuce
- ¼ lemon, the zest
- 120 ml mayonnaise
- 1 tsp paprika powder
- salt and pepper
Instructions
- Preheat the oven to 400°F (200°C). Place the chicken skin side up in an oven-proof baking dish. Add garlic, olives, and tomatoes on top of and around the meat.
- Drizzle with olive oil. Sprinkle with oregano and season with salt and pepper.
- Place in the oven and roast until the chicken is fully cooked through. It should take about 45 minutes, depending on the size of the pieces. If you feel unsure, check the internal temperature with a meat thermometer. The chicken is cooked through when the temperature reaches 180°F (75°C).
- Serve with salad and mayo flavored with lemon zest and paprika or a mild chili and some salt and pepper.
Tip
If you prefer to use canned tomatoes, that works well, too. And the garlic is optional… feel free to omit or substitute chopped shallots or sliced onion.
