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
Chicken Legs Tuscany
Chicken Legs Tuscany

Instructions

  1. 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.
  2. Remove the peel from the garlic cloves. Cut the onions into large cubes.
  3. 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.
  4. Serve with crispy ciabatta to soak up the sauce.

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