Lunch: Roasted Chicken Legs with Garlic Potatoes and Peppers

Marinated bottled peppers are an enormous time-saver because they have already been roasted, peeled, seeded, sliced and mixed with chopped garlic and herbs. They bring a rich and complex flavor to this super-simple chicken dish.

Ingredients

2 lb. Yukon gold potatoes
2 jar roasted peppers marinated in oil with garlic and herbs
3 tbsp. extra-virgin olive oil
1 1/2 tsp. thyme leaves
salt
Freshly ground pepper
6 whole chicken legs

Instructions

Preheat the oven to 425 degrees F. Lightly oil a large roasting pan. Add the potatoes, peppers, 3 tablespoons of the reserved garlic-herb marinade, the olive oil, and thyme to the roasting pan. Season with salt and ground pepper and toss well to coat the potatoes and peppers.
Make 3 or 4 deep slashes in each chicken leg and set them on top of the vegetables. Rub the remaining 3 tablespoons of garlic-herb marinade all over the chicken and into the slashes. Season with salt and pepper.
Roast the chicken for 1 hour and 10 minutes, stirring the vegetables once or twice, or until the chicken is cooked through and the potatoes and peppers are tender and crispy in spots. Transfer to a platter and serve.
Wine Recommendation: A light, tart red will complement the sweet peppers here. Consider a Chianti Classico such as the 2001 Nittardi Casanuova di Nittardi or the 2000 Castello di Bossi.

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