Roast Chicken Legs with Cilantro Gremolata

5.0(213)

Here is a fast and flavorful dinner of chicken dusted liberally with cumin and served beneath a shower of lime juice, fresh chopped cilantro and garlic. It goes beautifully with rice and beans, though warm, buttered toast does nicely as well.

by Sam Sifton

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CaribbeanDinner, Weeknight, Main Course

Servings

Serves 8

Total time

45 min

Calories / serving

978 kcal

Ingredients (8)

serves

8 large chicken legschicken-leg
Kosher saltsalt
Freshly ground black pepperpepper
3 tablespoons olive oilolive-oil
1 tablespoon ground cumincumin
1/2 cup roughly chopped fresh cilantrocilantro
Juice of 2 limeslime
2 cloves garlic, peeled and mincedgarlic

Instructions (4 steps)

01Preheat the oven to 500 degrees.
02Season the chicken aggressively with salt and pepper, then place, skin-side up, in a shallow baking pan and toss with a drizzle or two of the olive oil. Dust with ground cumin and place in the oven.
03Roast the chicken until its skin is crisp and a knife inserted and removed from the flesh of the thigh results in clear juices, about 30 minutes, then remove from the oven and allow to rest for 5 minutes.
04As the chicken cooks, combine the cilantro, lime juice, garlic and the remaining olive oil to make the gremolata. Sprinkle the gremolata over the chicken and serve, ideally with rice and beans.

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Rich recipe — supports nutrition-aware planning.