Chicken Legs with Capers and Olives
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
- Divide the chicken legs in the joint into thighs and lower legs. Peel off the skin from the thighs and finely dice it. Then roast in the pan until all of the fat has escaped (this creates crispy cracklings - keep these). Salt and pepper. Place in a sieve and catch the dripping fat.
- Spread 2-3 tablespoons of the fat on a deep oven tray (alternatively: roasting dish), place the chicken pieces on top. The potatoes cut into wedges are placed in between. Sprinkle everything with capers and olives. Then distribute the garlic cloves and thyme sprigs between them. Drizzle some olive oil and chicken fat over everything. Salt and pepper again. Cover the chicken legs with thinly sliced lemon wedges.
- Fry in the preheated oven at 200 ° C in the middle for approx. 30-45 minutes, then lower the temperature to 150 ° C for another 30 minutes.
- Before serving, remove the lemon slices that have now been braised brown and sprinkle the chicken skin crumbs over them.
- A green salad goes well with it.
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