Roast Chicken Legs with Lots of Garlic
Succulent chicken legs roasted to perfection with whole heads of garlic, lemon, and chile, creating a flavorful dish that's both rustic and elegant. The meat becomes tender and nearly falls off the bone while cooking in aromatic olive oil.
4 servings
1 hr 40 min
Ingredients
- •4 pieces chicken legs (thigh and drumstick; about 2 1/2 lb. total)
- •2 tablespoons Kosher salt
- •4 heads heads of garlic, halved crosswise
- •1 whole lemon, thinly sliced into rounds, seeds removed
- •1 whole red chile (such as Fresno), quartered lengthwise, seeds removed if desired
- •3 leaves bay leaves or 5 sprigs thyme
- •1 teaspoon Freshly ground black pepper
- •½ cup extra-virgin olive oil
- •1 loaf Country-style bread
- •toasted (for serving)
Cooking Instructions
- 1.
Preheat oven to 325°F. Place chicken in an 13x9" baking dish and season generously all over with salt. Add garlic, lemon, chile, bay leaves, and a few grinds of pepper. Pour in oil and toss everything to coat. Turn garlic heads cut side down so they are in contact with the baking dish (this will help them brown).
10 min
- 2.
Roast chicken, rotating pan once, until meat is almost falling off the bone, 75-90 minutes. Let chicken cool in pan 10 minutes, then serve with bread.
90 min
