4 whole chicken legs (with skin on and bone in)
3 Tbsp Moroccan Tapenade
½ lemon, thinly sliced
2 large garlic bulbs, cut down the middle
½ cup of dry white wine (I like Lima Vinho Verde)
Fresh parsley to garnish
Preheat oven to 425 degrees Fahrenheit. Rub the tapenade into the chicken legs until they are well coated. Arrange the chicken legs in a baking dish that is about as large as the 4 chicken legs. Place the split garlic bulbs in between the chicken legs. Place the sliced lemon on top of the chicken legs. Add the wine. Bake for 30 minutes or until the interior temperature of the chicken reads 160 degrees Fahrenheit on your meat thermometer, spooning the pan juices over the chicken legs every 10 minutes. Place the chicken directly under the broiler set on high for 2 minutes or until the top of the chicken is golden. Remove from the broiler. Garnish with the parsley and serve immediately.
From the kitchen of Kim Weiss, owner of Spirits & Spice
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