Options

Format:
Include:
PRINT
See more
Roasted Chicken Legs with Garlic Potatoes and Peppers

Roasted Chicken Legs with Garlic Potatoes and Peppers

Star Ingredient: Mr. Garden Grilled Mixed Peppers with GarlicMarinated bottled peppers are an enormous time-saver because they have already been roasted, peeled, seeded, sliced and mixed with chopped garlic and herbs. They bring a rich and complex flavor to this super-simple chicken dish.

Food & Wine MARCH 2004

  • Yield: 6

Ingredients

  • 2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick
  • Two 19-ounce jars roasted peppers marinated in oil with garlic and herbs, drained, peppers cut into large pieces, 6 tablespoons of the garlic-herb marinade reserved
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons thyme leaves
  • Salt and freshly ground pepper
  • 6 whole chicken legs (about 3 1/2 pounds)

Preparation

1. Preheat the oven to 425°. Lightly oil a large roasting pan. Add the potatoes, peppers, 3 tablespoons of the reserved garlic-herb marinade, the olive oil and thyme to the roasting pan. Season with salt and ground pepper and toss well to coat the potatoes and peppers.

2. Make 3 or 4 deep slashes in each chicken leg and set them on top of the vegetables. Rub the remaining 3 tablespoons of garlic-herb marinade all over the chicken and into the slashes. Season with salt and pepper.

3. Roast the chicken for 1 hour and 10 minutes, stirring the vegetables once or twice, or until the chicken is cooked through and the potatoes and peppers are tender and crispy in spots. Transfer to a platter and serve.

Wine Recommendation: A light, tart red will complement the sweet peppers here. Consider a Chianti Classico such as the 2001 Nittardi Casanuova di Nittardi or the 2000 Castello di Bossi.

advertisement

Go to full version of

Roasted Chicken Legs with Garlic Potatoes and Peppers recipe

advertisement