Whole Chicken Legs Roasted with Castelveltrano Olives and Shallots

This can’t be any simpler. Marinate. Take a nap. Watch a film. Toss in a hot oven. Read a book. The only thing you really do is make a nice accompaniment….

The olives go sublimely chicken-y. They are buttery to begin with but this is another dimension in olive world. They keep their olive-ness, yes, even intensify, and take on the chicken so well…it’s a very happy marriage folks.  If you have not roasted olives before, (in chicken fat) I say get to the store immediately, if not sooner.

Marinate 2 whole legs in copious amounts of olive oil, fresh rosemary and thyme,  several cloves of crushed garlic, a bit of salt and fresh cracked pepper, and some fat dollops of Dijon mustard for at least 8 hours.  Toss in a tin, -covered in all it’s marinade- filled with Castelveltrano Olives and halved shallots, and roast at 375 for roughly an hour or until chicken is cooked.

I served them with a Barley and Green Pea Risotto…it was a knock out. Someone tell me, why don’t I make Risotto every single day…?

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