October 15, 2015
roasted sunday
This dish was born of pure laziness. barely any chopping, prep or clean up required. so when you literally cannot....do this.
Enjoy!
eat.
ingredients
- 2 yellow onions, peeled and quartered
- 8 thyme sprigs
- 1 c. Castelvatrano olives
- 4 bone-in, skin on chicken legs
- 2 heads garlic
- 1/4 c. extra virgin olive oil
- 1 1/2 tsp. Maldon salt
- 10 turns on a pepper mill
- 4 TBSP butter
slow roasted chicken legs with roasted garlic, caramelized onions and green olives
serves: 2
1. Pre-heat oven to 300 degrees.
2. Place the quartered onions, thyme sprigs and olives in a cast iron skillet.
3. Add chicken legs. Try not to have too many onions under each chicken leg. If possible try to have the chicken touching the bottom of the pan.
4. Slice the tops off of the heads of garlic and nestle into the center of the skillet.
5. Pour olive oil on top of the chicken legs.
6. Top evenly with Maldon salt and pepper.
7. Place butter 2 TBSP pats of butter on each garlic head.
8. Put into the heated oven for 2 hours, basting with its own juices every 20 minutes. The skin should be brown and blistered. If not after two hours, put on broil for five minutes at the end.
9. Eat right away or make ahead and heat up at 350 for 20 minutes before serving.
10. Do yourself a favor and get some crusty bread to smear that lovely roasted garlic on!
drink.
ingredients
- bottles
