Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 chicken legs, with back part
- 1 jar black olives
- 1 packet cherry tomato (s)
- 10 cloves garlic
- 2 onions)
- 2 lemon (s)
- 100 ml olive oil
- some stalks rosemary
- some stalks thyme
- sea-salt
- Pepper, black, fresh, coarsely ground
Print Recipe
Pin Recipe Instructions
- Wash and pat dry the 4 chicken legs. Season with salt and freshly ground black pepper. Place in a casserole dish with space between the legs. Squeeze juice from the 2 lemons over the chicken.
- Peel the 10 garlic cloves. Cut the 2 onions into large cubes.
- Distribute the black olives, cherry tomatoes, onion cubes, and garlic cloves around the chicken legs. Arrange the rosemary and thyme sprigs over the top. Drizzle with the 100 ml olive oil. Season with more sea salt and freshly ground black pepper.
- Preheat oven to 250°C (482°F). Bake for 15 minutes. Turn off the oven and let cook in residual heat for 20-25 minutes, until the chicken reaches an internal temperature of 74°C (165°F).
- Serve with crispy ciabatta to soak up the sauce.
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