Roasted Chicken Legs with Broccolini
Shake up your “chicken for dinner” routine with this one-dish recipe. Here, chicken legs roast to tender, juicy perfection, while broccolini cooks alongside. Lemon slices, a fresh chile and garlic cloves boost the flavor.
- 4 whole chicken legs
- 3 Tbs. extra-virgin olive oil
- 3 garlic cloves, smashed with the side of a knife
- Kosher salt and freshly ground pepper
- 2 bunches broccolini
- 1 lemon, thinly sliced
- 1 fresh chile, such as cayenne, thinly sliced
Position a rack in the upper third of an oven and preheat to 500°F (260°C).
In a large bowl, toss together the chicken legs, 2 Tbs. of the olive oil, the garlic, 3/4 tsp. salt and 1/2 tsp. pepper. Transfer to a nonstick baking sheet, placing the chicken skin side up, and roast for 20 minutes.
Meanwhile, trim the broccolini. If any stems are thicker than 1/2 inch (12 mm), cut them in half lengthwise. In a large bowl, toss together the broccolini, lemon, chile and the remaining 1 Tbs. olive oil, and season with salt and pepper.
Remove the baking sheet from the oven and arrange the broccolini mixture around the chicken. Continue roasting until the chicken is golden and cooked through and the broccolini is crisp-tender, 10 to 15 minutes more. Serve immediately. Serves 4.
Williams-Sonoma Test Kitchen