Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 6 chicken leg (s)
- 800 g potato (s), medium-sized, cut into wedes
- 100 g olives
- 2 tablespoon capers
- a bit salt
- some pepper
- 1 bunch thyme
- 2 lemon (s), untreated, sliced
- clove some garlic
- some olive oil
Print Recipe
Pin Recipe Instructions
- Separate each chicken leg into the thigh and lower leg at the joint. Peel the skin from the thighs only and cut the skin into small pieces. Heat a frying pan over medium-high heat and cook the skin pieces, stirring occasionally, for 8-10 minutes until all the fat has rendered and the skin is golden and crispy. Season with salt and pepper. Transfer the crispy skin to a sieve set over a bowl to collect the rendered fat.
- Pour 2 to 3 tablespoons of the rendered fat onto a large roasting dish. Arrange the chicken pieces (thighs and lower legs) on top of the fat. Distribute the potato wedges around the chicken. Scatter the capers, olives, several garlic cloves, and thyme sprigs over everything. Drizzle with olive oil and any remaining rendered chicken fat. Season with salt and pepper. Arrange the lemon slices on top of the chicken pieces.
- Roast in a preheated oven at 200°C (392°F) on the middle rack for 30-45 minutes. Then reduce the oven temperature to 150°C (302°F) and continue roasting for another 30 minutes, until the chicken reaches an internal temperature of 74°C (165°F) when measured in the thickest part of the thigh.
- Remove from the oven. Discard the lemon slices. Sprinkle the crispy skin pieces over the chicken and potatoes. Serve immediately.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below