Quantity : 4 servings Brining : 3 h Preparation : 15 min Cooking : 50 min 310 calories/serving
Ingredients resealable plastic bag 4 chicken legs, with back, skin removed 1.2 kg 1 clove garlic, finely chopped 2 tbsp olive paste 30 g 3 tbsp olive oil 45 mL 1 tbsp lemon juice, freshly squeezed 1/2 lemon 1 tbsp Parsley and Garlic Base 15 mL 1/4 tsp cayenne pepper 1 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] aluminum foil 30 mini-tomatoes (cherry, miniature or grape) 2 cups 20 black olives 8 tbsp 1 tbsp extra virgin olive oil 15 mL
Before you start
The chicken must be marinated at least 3 hours before cooking.
Put the chicken legs in a resealable plastic bag. Finely chop the garlic then put it in a small bowl. Add the olive paste, olive oil, lemon juice, Parsley and garlic base, and cayenne pepper. Season with a little salt and pepper, then mix well. Pour the mixture into the bag, then seal it and turn it to coat the chicken with the marinade. Chill in the refrigerator at least 3 h to overnight. Preheat the oven to 190°C /375°F. Line a baking sheet or oven-proof dish with aluminium foil. Arrange the chicken pieces on the prepared baking sheet, then cook 35 min in the middle of the oven. Meanwhile, in a bowl, mix the mini-tomatoes and olives with the extra virgin olive oil. Add them to the chicken and cook an additional 15 min. Serve.