ROAST CHICKEN LEGS WITH CILANTRO GREMOLATA

Roast Chicken Legs with Cilantro Gremolata image

Here is a fast and flavorful dinner of chicken dusted liberally with cumin and served beneath a shower of lime juice, fresh chopped cilantro and garlic. It goes beautifully with rice and beans, though warm, buttered toast does nicely as well.

Provided by Sam Sifton

Time 45m

Yield Serves 8

Number Of Ingredients 8

Ingredients

8 large chicken legs
Kosher salt
Freshly ground black pepper
3 tablespoons olive oil
1 tablespoon ground cumin
1/2 cup roughly chopped fresh cilantro
Juice of 2 limes
2 cloves garlic, peeled and minced

Steps:

Preheat the oven to 500 degrees.
Season the chicken aggressively with salt and pepper, then place, skin-side up, in a shallow baking pan and toss with a drizzle or two of the olive oil. Dust with ground cumin and place in the oven.
Roast the chicken until its skin is crisp and a knife inserted and removed from the flesh of the thigh results in clear juices, about 30 minutes, then remove from the oven and allow to rest for 5 minutes.
As the chicken cooks, combine the cilantro, lime juice, garlic and the remaining olive oil to make the gremolata. Sprinkle the gremolata over the chicken and serve, ideally with rice and beans.

Nutrition Facts : @context http, Calories 978, UnsaturatedFat 47 grams, Carbohydrate 4 grams, Fat 74 grams, Fiber 1 gram, Protein 71 grams, SaturatedFat 20 grams, Sodium 1060 milligrams, Sugar 0 grams, TransFat 0 grams