Saucy Baked Chicken Legs With Olives and Tomatoes

My wife found this recipe on Real Simple and we have had it a couple of times now. We also did the same recipe and substituted Pork tenderloin. In all cases the meal was delicious and easy to prepare.


  • 1 pound of plum or small tomatoes ( I used grape tomatoes), halved if large
  • 1/2 cup pitted green olives
  • 8 cloves of garlic ( I used 4)
  • 2 tbsp of Olive oil
  • 1 tbsp of fresh thyme leaves
  • 4 bone in, skin-on chicken legs (recipe picture shows leg with drumstick and thigh, I used drumstick only)
  • Kosher salt and black pepper
  • Bread for serving ( We had biscuits)


  1. Heat oven to 425 degrees F with rack in highest position
  2. Toss the tomatoes, olives, garlic, oil and thyme in 3 quart baking dish
  3. Season the chicken with 1 tsp of salt and 1/2 tsp of pepper. Nestle the chicken, skin side up, in the vegetables
  4. Bake until chicken is browned and an instant read thermometer inserted in thickest leg (avoiding the bone) registers 165 degrees F, 40 to 45 minutes. Serve with bread
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