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Chicken legs slow-roasted with garlic, lemon, sliced paprika peppers, in olive oil.
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Salt and pepper chicken legs and bring to room temp an hour before roasting. Heat oven to 325°, place chicken in a baking dish, tuck in a couple handfuls of unpeeled garlic cloves, a thinly sliced lemon and red chili pepper between the chicken legs. Pour over at least a 1/2 cup of olive oil. Roast chicken for about 1 1/2 hr, until meat is almost falling off the bone. Remove from oven. Save the delicious oil for another use.
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Preheat a cast iron or carbon steel pan on medium heat. Remove chicken from oil and place skin side down in pan and cook until skin is golden brown, about 3-4 minutes. Carefully flip and brown the bottom for a minute or so. Transfer to a serving plate, sprinkle with sea salt, serve with the roasted garlic, lemon slices, pepper, and the carbs of your choice.
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Adapted from @bonappetitmag’s ‘Roast Chicken Legs with Lots of Garlic’ recipe.
#f52thanksgivingcountdown
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