Martha Stewart Baked Chicken Legs with Chickpeas, Olives, and Greens

Martha Stewart baked chicken legs with chickpeas, olives, and greens take 160 minutes and one roasting pan to make crispy-skinned, fall-off-the-bone chicken. It's an easy one-pan weeknight dinner for spring, Sunday dinner or a cozy family meal, and it's make-ahead friendly too.

Rub the spice mixture all over the chicken and let it sit for at least 30 minutes, because that's when the Aleppo pepper, thyme and coriander sink into the skin. Skip that rest and the flavor stays on the surface.

Martha scatters thin orange slices and squeezes fresh juice over the chickpeas and shallots, so they roast in citrus and olive oil right under the chicken. The olives and greens only go in at the very end, which keeps the greens bright instead of mushy.

Martha Stewart Baked Chicken Legs with Chickpeas, Olives, and Greens

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Course: DinnerCuisine: American, MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

2

hours 

Calories

780

kcal

The chicken roasts low and slow until the skin turns golden and the meat pulls away from the bone. Meanwhile the chickpeas and shallots caramelize in olive oil, and a quick broil wilts the greens at the end.

Ingredients

• 1 tablespoon coriander seeds
  

• 4 chicken legs (about 2 pounds total)
  

• Kosher salt
  

• 1 orange, washed
  

• 1 tablespoon Aleppo pepper
  

• 1 tablespoon fresh thyme leaves, chopped
  

• 1/2 cup extra-virgin olive oil, plus more for drizzling
  

• 1 can (15 ounces) chickpeas, drained
  

• 3 small shallots, halved and peeled
  

• 1 cup mixed olives, such as Cerignola, Niçoise, and Castelvetrano, pitted if desired
  

• 3 cups packed leafy greens, such as mustard, dandelion, or baby kale, or a combination
  

Directions

• Toast the coriander: Toast 1 tablespoon coriander seeds in a small skillet over medium heat, stirring occasionally, for about 1 minute. Then move them to a spice grinder or mortar and pestle, let them cool completely and grind.
• Season the chicken: Preheat the oven to 350°F, then season the 4 chicken legs generously with kosher salt and let them stand. Meanwhile, zest the orange and mix 2 teaspoons zest with 1 tablespoon Aleppo pepper, 1 tablespoon chopped thyme, the ground coriander and 1 tablespoon olive oil.
• Rub and rest: Rub the spice mixture all over the chicken and let it stand at least 30 minutes. You can also cover and refrigerate it up to 2 days if you want to get ahead.
• Build the pan: Halve the orange lengthwise, then slice one half crosswise into very thin rounds and scatter them in a roasting pan with the chickpeas and 3 halved shallots. Squeeze the remaining orange half over the pan, toss with the remaining 7 tablespoons oil and season with salt.
• Roast the chicken: Set the chicken in the pan skin-sides up and drizzle with a little more oil. Roast for 1 1/2 to 2 hours, until the chicken is golden and very tender and the chickpeas and shallots start to caramelize.
• Add olives and greens: Take the pan out of the oven and move the chicken to a plate. Stir in 1 cup mixed olives and 3 cups leafy greens, then return the chicken to the pan.
• Broil and serve: Switch the oven to broil and cook for about 1 minute, until the chicken is golden brown and the greens are just wilted. Serve right away from the pan.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, Microplane zester grater, ThermoPro digital kitchen timer, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I marinate the chicken overnight?

Yes, the spice-rubbed chicken can sit covered in the fridge for up to 2 days. Take it out 30 minutes before baking so it comes to room temperature and cooks evenly.

What can I use instead of Aleppo pepper?

Aleppo pepper is smoky, sweet and only moderately spicy, so a good swap is a mix of sweet paprika with a pinch of crushed red pepper flakes. Use a bit less than the full tablespoon and taste the rub before it goes on the chicken.

How do I store and reheat leftovers?

Keep the chicken and chickpeas in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through, which keeps the skin from turning soft the way a microwave would.

Which greens work best here?

Mustard greens, dandelion greens and baby kale all work, and you can mix them. Add them only at the end, because they need just about a minute under the broiler to wilt.

What's the most common mistake with this dish?

Pulling the chicken early is the biggest one, since the legs need the full 1 1/2 to 2 hours at 350°F to get truly tender. Rushing it leaves tough meat and pale chickpeas instead of caramelized ones.