Juicy, golden, and bursting with Mediterranean flavor, these Spanish-style marinated chicken legs are a true crowd-pleaser. Olives, capers, sweet dates, and a white-wine marinade make the chicken tender and aromatic, while slow roasting fills the kitchen with an irresistible aroma.
Ingredients
- 4 chicken leg quarters
- 50 g (1/3 cup) capers
- 100 g (2/3 cup) green olives
- 100-150 g (about 3/4 cup) dates
- 5 garlic cloves
- 150 ml (2/3 cup) dry white wine
- 6 tbsp olive oil
- 2 tbsp balsamic vinegar
- 3 bay leaves
- Salt, pepper, oregano
Instructions
- Smash the garlic with the flat of a knife and chop finely. Pit the dates and halve them.
- In a deep bowl combine the garlic, oregano, bay leaves, salt, pepper, half the olive oil (3 tbsp), and half the vinegar (1 tbsp).
- Pat the chicken dry, toss in the marinade, then scatter over the capers, olives, dates, and remaining oil and vinegar. Mix well and marinate at room temperature for a couple of hours.
- Transfer to a baking dish, pour over the wine, and roast at 180 C (350 F) for 1 hour, basting with the juices after 20 minutes. Cover with foil 15 minutes before the end so it doesn’t burn.
For more roasted chicken dinners, try our Golden Baked Chicken Legs and our Juicy Salt-Roasted Whole Chicken.
Tips
- Pat the chicken dry before marinating so the flavors cling better and the skin crisps nicely.
- Baste with the pan juices halfway through roasting to keep the meat juicy and the flavor deep.
- Serve with rice, potatoes, or crusty bread to soak up the sauce; for more roasting guidance, see the guides at Allrecipes and Serious Eats.
Nutrition: per 100 g: 115 kcal, protein 20.1 g, fat 1.2 g, carbs 5.9 g