Chicken Legs Tuscany
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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 the chicken legs, pat dry, pepper, salt and place in a suitable casserole dish (there must be some space between the legs). Pour the juice of the two lemons over them.
- Remove the peel from the garlic cloves. Cut the onions into large cubes.
- Spread the olives, tomatoes, onion cubes and the garlic cloves between the legs. Spread the sprigs of rosemary and thyme over the top and drizzle everything with the olive oil. Sprinkle some more sea salt and freshly ground pepper over the top. Cook at 250 ° in a preheated oven for 15 minutes. Then switch off the oven and cook for another 20-25 minutes.
- Serve with crispy ciabatta to soak up the sauce.
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