Last Night's Dinner: Roast Chicken Legs w/ Potatoes & Leeks
Cheap and Easy, that's always a good thing when we are talking about dinner.
We could also phrase it "Simple and Inexpensive", but why be so formal?
We are talking about chicken legs.
I rarely buy them, and don't know why. I love the dark meat and you can pick them up like a caveman (or cavewoman) and eat them with your hands.
This is a one pan dinner. Everything thrown together in one roasting pan.
Get it ready in the morning before you go to work, and pop it in the oven for an hour.
Dinner is served.
Roast Chicken Legs w/ Olives, Potatoes & Leeks:
3 leeks, white & light green parts only, washed and sliced (you can substitute an onion)
handful of kalamata olives
3 red potatoes, quartered
6 chicken legs
olive oil, kosher salt & pepper
fresh thyme (or 1 tbsp dried thyme)
Lay the sliced leeks at the bottom of a roasting pan and place the chicken legs on top of them.
Scatter the potatoes and olives all around, tucking the olives in neatly. They taste really yummy when roasted.
Drizzle olive oil all over the pan (coating the veggies and chicken).
Sprinkle liberally with kosher salt & pepper.
Scatter with thyme leaves.
Roast the pan in a 425F oven for about an hour.
Skin will be nice and crispy and meat nice and juicy.