Chicken Leg Quarters with Olives & Kale | Wild Fork
Roast chicken leg quarters with olives and kale for a hearty, Mediterranean-inspired one-pan meal full of bold, satisfying flavor.
INGREDIENTS
4 Bone-In Skin-On Chicken Leg Quarters, thawed
2 Bunches of Kale
8 Cloves Garlic, peeled and crushed
2 Anaheim Peppers or Red Peppers
1 ½ Lemons, cut into round slices
Juice of ½ Lemon
1 Small Red Onion, peeled and rough chopped
1 Cup Baby Tomatoes
½ Cup Kalamata Olives, pitted and halved
2 Sprigs Rosemary
Extra Virgin Olive Oil, to taste
WFF Granulated Garlic, to taste
LET'S GET COOKING!
Preheat Oven to 375°F.
In a large roasting pan, combine kale, garlic, peppers, lemon slices, red onion, and baby tomatoes.
Add olive oil, sea salt, and freshly ground black peppercorns to taste. Mix Well.
Season chicken on all sides with olive oil, sea salt, freshly ground black peppercorns and granulated garlic.
Cover kale mixture with a single layer of chicken, skin side up. They should be touching but not overlapping. Ideally, the chicken covers the whole top of the kale mixture.
Add olives between each piece of chicken. Strip rosemary and sprinkle on top.
Bake at 375°F for 35-45 minutes or until chicken is firm and internal temperature is at least 165°F.*
If skin is not crispy, brush with olive oil and broil until crispy.
Squeeze lemon over top and let rest for 20 minutes.
Serve chicken over kale mixture, spooning pan juices over top.
*USDA recommends cooking poultry to a minimum internal temperature of 165°F