by dawnviola
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my 7 recipes »
dawnviola's Notes:
Expand6 Chicken legs with thighs Ask a question about this ingredient
20 Kalamata olives, pitted, chopped - you can use all of one kind, or a mixture Ask a question about this ingredient
2 Lemons, zested, then sliced, skin and pith removed Ask a question about this ingredient
2 Roasted red peppers, chopped Ask a question about this ingredient
12 cloves Garlic, crushed Ask a question about this ingredient
1/4 cup Olive oil Ask a question about this ingredient
1 tablespoon tablespoon Fresh rosemary leaves (about 2 branches) Ask a question about this ingredient
1/2 cup Apricot preserves Ask a question about this ingredient
Salt and Pepper to taste Ask a question about this ingredient
Pinch of red pepper flakes (or to taste) Ask a question about this ingredient
Preheat oven to 400 degrees F.
Ask a question about this stepPlace chicken in a large roasting pan, without overlapping. Loosen the chicken skin with your fingers, without completely separating the skin from the chicken, creating an air pocket between the meat and skin.
Ask a question about this stepCreate the stuffing: In a separate bowl, mix the olives, lemon zest, lemon slices, roasted peppers, garlic, olive oil, rosemary, and apricot preserves. Add 1/4 teaspoon of salt and stir. Taste for seasoning and add more salt if needed. Add red pepper flakes to taste. Divide the stuffing mixture into 6 parts and stuff under the chicken skin, covering as much surface area of the meat as possible. Rub any remaining mixture over the top of the chicken.
Ask a question about this stepSprinkle the top of each chicken leg with sea salt.
Ask a question about this stepRoast in the oven for 45 minutes, or until a meat thermometer reads 160 degrees when inserted into the thickest part of the chicken thigh. Allow to rest for 10 minutes -- the chicken will come up to 165 degrees.
Ask a question about this stepChef's Notes: Serve with couscous and honey glazed carrots with local orange blossom honey. This recipe is also great with chicken wings and drummettes. Chop ingredients slightly smaller, about 1/4" pieces, and smother the wings and drummettes in the stuffing instead of placing it under the skin, then bake for 25 minutes.
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Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
