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Roasted chicken legs with tomato, mushrooms and olives

Roasted Chicken Legs with Tomatoes, Mushrooms and Olives

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 whole chicken legs thigh and drumstick attached
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 8 ounces cremini mushrooms halved
  • 2 leeks white and pale-green parts, washed and cut into 2-inch pieces
  • 1 can crushed tomatoes 14.5 ounces
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup pitted olives
  • 3 cloves garlic minced
  • 1 tablespoon parsley chopped

Method
 

  1. Heat oven to 400°F. Mix mushrooms, leeks, tomatoes, broth, olives and garlic in a 9-by-13-inch baking dish.
  2. Rub chicken with oil, salt, pepper and oregano. Arrange skin-side up over vegetables.
  3. Roast 45–55 minutes until chicken reaches at least 165°F and vegetables are tender. Sprinkle with parsley.