Amy Pennington’s Thyme-Roasted Chicken Legs with Charred Onions

By Seattle Mag September 2, 2014

From Apartment Gardening © Amy Pennington

Serves 4

8 chicken legs

Salt

2 onions, peeled and cut into half moons or rings of medium thickeness

3 tablespoons olive oil

6 tablespoons chopped thyme, divided, plus more for garnish

½ teaspoon freshly ground black pepper

1 lemon, zested

Prepare chicken legs by salting liberally at least an hour before cooking, and up to a day ahead. Store in a resealable plastic bag or plastic wrap and refrigerate until ready to use.

Preheat the oven to 450 degrees F. In a large bowl, combine the onions, oive oil, and 3 tablespoons of the thyme and toss to coat. Spread the onions in an even layer on a large sheet pan. In the same bowl, combine the remaining thyme, 1 teaspoon salt, pepper, lemon zest, and the chicken legs. Toss to coat, rubbing some of the seasoning under the skin of the legs. Lay the legs directly on top of the onions, making sure the legs don’t touch or overlap.

Place the sheet pan in the oven and roast for 20 minutes. Without opening the oven door, reduce the heat to 350 degrees F and bake for 45 minutes to 1 hour, until the legs are golden brown and wrinkled. Check the pan every 15 minutes; if the onions along the edges are turning too black, toss as needed.

Remove the pan from the oven and transfer the onions to a large platter. Set the legs on top of the onions and garnish with a pinch of fresh thyme if desired. Serve immediately.

More Garden Recipes: Thyme is a great partner to lemon. Steep a sprig of thyme in lemonade or make hot tea of thyme and lemon slices with honey. You can also make just the onions from this dish and bake them on a square of puff pastry for a quick party appetizer. 

 

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