Our friend Jack from Atlas in Iowa City recommended this delicious Jamie Oliver recipe for Tender and Crisp Chicken Legs and Sweet Tomatoes. We tried it, and it was so fabulous that we made the dish for my family’s Christmas dinner, which we hosted this year. The flavors are rich, but the dish is fairly light. The thing that bothered me, though, is that none of the vegetables are in season here during the winter and spring. So, I created two other variations of the dish both to accommodate the different seasons and to keep us from getting tired of eating the same thing every week. Yes, I have literally been making a variation on this dish once a week because it’s so easy, tastes amazing, and it makes several servings (4-6). It’s also incredibly healthy because it’s rich with vitamins and fiber. Also, if you prefer white meat, you can substitute chicken breasts for the hind quarters.
Artichoke, Chicken and Olives
- 4 bone-in chicken thighs
- 4 bone-in chicken drumsticks
- 1 cup sliced mushrooms
- 1 can artichokes, drained
- 8-10 roma tomatoes, quartered
- 1 chopped red onion
- 1 chopped jalepeno
- 1 jar pitted Kalamata olives
- ¼ tsp dried thyme (or fresh)
- 1 head of garlic (broken up, leave cloves whole)
- salt and pepper to taste (a generous amount of each)
Preheat your oven to 180°C/350°F/gas 4. Season your chicken pieces all over and put them into a snug-fitting pan in one layer. Throw in all the vegetables and olives, then chuck in your tomatoes. Scatter the garlic cloves into the pan and drizzle over some olive oil. Mix around a bit, pushing the tomatoes underneath. Place in the oven for 1½ hours, turning the tomatoes halfway through, until the chicken skin is crisp and the meat falls off the bone.
This recipe makes a lot of broth, so you may want to serve it over pasta or rice.
Seasonal Root Vegetables and Chicken
- 4 bone-in chicken thighs
- 4 bone-in chicken drumsticks
- 3 beets, peeled and chopped
- 2-3 sweet potatoes, chunked
- 1 leek, sliced
- ½ onion, chopped
- 1 parsnip, chopped
- 1 rutabaga, chopped
- 1 head of garlic (broken up, leave cloves whole)
- salt and pepper to taste (a generous amount of each)
Preheat your oven to 180°C/350°F/gas 4. Season your chicken pieces all over and put them into a snug-fitting pan in one layer. Throw in all the vegetables and olives, then chuck in your tomatoes. Scatter the garlic cloves into the pan and drizzle over some olive oil. Mix around a bit, pushing the tomatoes underneath. Place in the oven for 1½ hours, turning the tomatoes halfway through, until the chicken skin is crisp and the meat falls off the bone.
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