Crispy Chicken Legs with Couscous Olives and Capers

The chicken legs are seared for crispiness then transferred into the oven to marinate with the salty capers and olives with couscous. I love serving this with roasted potatoes and cipollini onions for a little sweetness or a bright vinegary salad!

Ingredients

For the Chicken

• 2 bone in, skin on chicken legs

• 1 cup castelvetrano olives

• 1 cup couscous

• 4 cloves garlic

• 1 cup dry white wine

• juice of half a lemon

• 2-4 tablespoons of capers

• chopped fresh parsley

• extra virgin olive oil

• salt & pepper

For the Side

• 1 cup cipollini onions

• 2 cups baby potatoes

• fresh thyme

• salt & pepper

For the wine

I love a pino noir or a chardonnay for roast chicken here!

How I made it: Started with roasting the potatoes and cipollini at 425. Drizzled in extra virgin olive oil, fresh thyme, salt & pepper. On medium high heat, seared the legs skin down for at least 10 minutes then flipped and added a cup of al dente couscous. While the chicken was searing I made a mixture of sliced garlic, lemon juice, capers and fresh parsley, seasoned with salt and pepper. Added that mixture over the chicken and couscous, then the olives. Turned the heat down and added a glass of dry white wine. Covered and transferred into the oven and turned down the temperature to 400 and let everything hang in the oven together for about 20 minutes. Finish with a quick few minutes of a high broil to crisp up the chicken. Plated and topped with another squeeze of fresh lemon juice and fresh parsley!

Ingredients links!