Roast Chicken Leg Meal Recipe

Marinade and Refrigerate

In a large bowl, whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp black pepper, 1.5 tsp kosher salt and 1 tsp honey. Add the chicken legs and rub the marinade all over, under the skin where possible. Add fresh thyme sprigs on top if using. Cover tightly and refrigerate for 24 hours (or at least 4 hours) to allow flavors to penetrate.

Roast

Preheat oven to 200°C (400°F). Remove chicken from fridge about 20 minutes before roasting to take the chill off. Place legs skin-side up on a rimmed baking sheet or roasting pan lined with foil or parchment. Spoon any leftover marinade over the legs. Roast in the center of the oven for 35–45 minutes, or until skin is golden brown and an instant-read thermometer inserted into thickest part reads 75°C (165°F). If skin is browning too quickly, tent loosely with foil for the last 10 minutes. Rest the chicken for 5–10 minutes before serving to let juices redistribute.

While the chicken is marinating or 30 minutes before roasting, preheat oven to 200°C (400°F). In a bowl, toss the halved potatoes with 2 tbs olive oil, 1 tsp garlic powder, 1 tsp crushed dried rosemary, 1 tsp kosher salt and 1/2 tsp black pepper until evenly coated. Spread potatoes cut-side down on a separate rimmed baking sheet in a single layer. Roast for 30–40 minutes, turning once halfway, until golden and crisp on the outside and tender inside. If roasting at the same time as the chicken, place potatoes on a lower rack so both cook evenly; check potatoes after 30 minutes and remove when tender and browned.

Preheat oven to 180°C (350°F). In a medium ovenproof baking dish (about 2-quart), melt 1 tbs butter in the oven for 2 minutes. Meanwhile, sauté 1/2 cup finely chopped onion and 1 minced garlic clove in 1 tbs butter or a small skillet until softened and translucent (about 3–4 minutes). Add the sautéed onion and garlic to the baking dish with 1.5 cups long-grain white rice and gently stir to combine. Pour in 2.75 cups warm low-sodium chicken broth, add 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp lemon zest if using. Cover tightly with foil and bake for 25–30 minutes, or until liquid is absorbed and rice is tender. Remove from oven and let rest, covered, for 5 minutes; fluff with a fork before serving.

In a large bowl combine 4 cups chopped romaine, 1 cup halved cherry tomatoes, 1 cup diced cucumber, 1/4 cup thinly sliced red onion and 1/2 cup kalamata olives. In a small bowl whisk together 2 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1/2 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Pour dressing over the salad and toss gently to combine. Top with 1/2 cup crumbled feta just before serving.

To assemble each plate, place about 1/2 to 3/4 cup of the baked rice, a generous scoop of oven roasted potatoes (about 200 g), one roasted chicken leg, and a portion of the Greek salad. Spoon any pan juices from the chicken over the rice or potatoes. Serve immediately while hot.