Best Roast Chicken Legs With Cilantro Gremolata Recipes

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ROASTED GREMOLATA CHICKEN



Roasted Gremolata Chicken image

Categories     Chicken     Garlic     Roast     Lemon     Rosemary     Parsley     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

3/4 cup olive oil
2 tablespoons plus 2 teaspoons minced fresh rosemary
1 1/2 teaspoons plus 1 tablespoon minced lemon peel
1 1/2 tablespoons plus 1 teaspoon minced garlic
2 3 1/2-pound whole chickens, halved, backbones removed
1/4 cup fresh breadcrumbs from white bread, toasted
1/4 cup chopped fresh parsley

Steps:

  • Mix oil, 2 tablespoons rosemary, 1 1/2 teaspoons lemon peel and 1 1/2 tablespoons garlic in medium bowl. Place chickens in heavy large roasting pan. Spoon oil mixture over chickens. Sprinkle with salt and pepper. Cover; chill overnight.
  • Mix breadcrumbs, parsley, 2 teaspoons rosemary, 1 tablespoon lemon peel and 1 teaspoon garlic in small bowl. Season gremolata with salt and pepper.
  • Preheat oven to 400°F. Heat heavy large skillet over high heat. Add 1 chicken half, skin side down; cook until brown, about 5 minutes. Arrange chicken, skin side up, in large roasting pan. Repeat with remaining chicken. Place baking sheet atop chicken. Weigh down baking sheet with heavy large ovenproof skillet to flatten chicken. Bake 15 minutes. Remove skillet and baking sheet. Continue to roast chicken until juices run clear when chicken is pierced in thickest part of thigh, about 35 minutes longer.
  • Top chicken with gremolata and serve.

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

Categories     dinner, weekday, main course

Time 45m

Yield Serves 8

Number Of Ingredients 8

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

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