This is one of those recipes where I thawed out the chicken legs in the morning and still had no idea what I was going to do with them come dinner time. So I just looked in my cabinets to see what I could throw in the oven that would go good with them. As I was searching through my cabinets I remembered a lemon chicken Paleo recipe I made a while ago and decided to kind of base it on that. So I grabbed the artichokes and capers and started cookin’!
15 chicken legs
1 large onion
2 T minced garlic
1 can quartered artichoke hearts (drained)
1 1/4 cup chicken broth
1/4 cup capers
salt and pepper
4 medium red potatoes
First thing you want to do is salt and pepper your chicken legs and brown them. This part is probably the most labor intensive. To help speed it along I used both of my cast iron skillets. Your just browning them, they should not be cooked through.
This part is optional. Slice the red potatoes and place them in a thin layer on the bottom of a baking dish, I used glass and sprayed it with oil before lining it with the potatoes. To be honest, this was a last minute decision because I needed to use them. They had been sitting on my counter for a week or so. I only had two, but four would have been way better, maybe even five.
After browning the chicken legs I place them aside and got started on the vegetables. I sliced the onions into thin slices and sauteed them with the two tablespoons of minced garlic.
Once they began to wilt a bit I added my can of drained artichoke hearts and stirred that around a bit. Not too much though because I didn’t want the artichoke hearts to break all apart. After a few minutes I added in the chicken stock. Using my wooden spoon, I made sure to scrape all the tasty bits off the bottom of the skillet.
Now it was time to assemble everything. I placed the chicken legs on top of my sliced potatoes. It was a tight fit, but I managed to cram them all in there. I poured the artichoke mixture over the chicken and sprinkled the capers over top.
Covering it tightly with aluminum foil, I roasted it in the oven for 45-50 minutes at 350 degrees. To add a little bit of crisp to the vegetables, I took off the foil and cranked the oven to broil and cooked for another 7 or so minutes. As with any broiling, you gotta keep an eye on it. It would be a shame to go through all this work and end up with burnt chicken. 😦
It came out really well. The best for me were the potatoes. They were delicious! Next time I’ll make sure to have more on hand. The girls picked through the veggies of course, but still ate the chicken.