Sun 7 Dec 2014
This one-dish meal from Real Simple couldn’t be easier to make. Toss quartered plum tomatoes, olives, garlic, oil and thyme in a roasting dish. Then add chicken legs and roast for about 40 minutes. The chicken is tender with crispy skin, and the tomatoes, olives and garlic are caramelized. I used thighs and drums instead of whole legs, and 1 tsp (5ml) dried thyme instead of fresh.
Avoiding Additives and Preservatives
I use the garlic-stuffed green olives from President’s Choice, which are free of additives and preservatives.
1 pound (500 g) plum or small tomatoes, halved if large
½ cup (125 g) pitted green olives
8 cloves garlic, quartered
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) fresh thyme leaves
4 bone-in, skin-on chicken legs
Kosher salt and black pepper
Bread, for serving
Heat oven to 425° F (218° C) with a rack in the highest position.
Toss the tomatoes, olives, garlic, oil, and thyme in a 3-quart (3 L) baking dish.
Season the chicken with 1 teaspoon (5 ml) salt and ½ teaspoon (2.5 ml) pepper. Nestle the chicken, skin-side up, in the vegetables.
Bake until the chicken is browned and an instant-read thermometer inserted into the thickest leg (avoiding the bone) registers 165° F (74° C), 40 to 45 minutes. Serve with the bread. Serves 4.
From the October 2014 issue of Real Simple