Martha Stewart Baked Chicken Legs Chickpeas Olives And Greens Recipe

Martha Stewart Baked Chicken Legs Chickpeas Olives And Greens Recipe is a Mediterranean-style traybake featuring citrus-rubbed chicken, salty olives, and hearty chickpeas. This one-pan dinner uses coriander seeds, Aleppo pepper, and fresh thyme to create a fragrant crust on the meat whilst mustard greens wilt into the pan juices.

I’ve made this several times and found that toasting your own coriander seeds makes a massive difference to the final aroma. If you use pre-ground spices, the flavour feels flat and lacks that citrusy punch that works so well with the orange zest.

The chicken thighs need a good 45 minutes in the oven to ensure the meat stays juicy while the skin gets that desired crunch. This is one of those recipes that looks harder than it is because the whole thing comes down to layering the ingredients in the pan so nothing dries out. I keep going back to this version from Martha Stewart because the combination of warm spices and bitter greens is so satisfying.

Martha Stewart Baked Chicken Legs Chickpeas Olives And Greens Recipe Ingredients

For the Chicken and Rub

• 4 chicken legs, about 900g (2lb) total
• 1 tbsp coriander seeds
• 2 tsp orange zest
• 1 tbsp Aleppo pepper
• 1 tbsp fresh thyme leaves, finely chopped
• 1 tbsp extra-virgin olive oil
• Salt and pepper, to taste

For the Pan Base

• 1 can (400g/14oz) chickpeas, drained and rinsed
• 3 small shallots, peeled and halved
• 1 orange, half sliced thinly and half kept for juice
• 7 tbsp extra-virgin olive oil
• 150g (5oz) mixed olives, such as Niçoise or Castelvetrano
• 100g (4oz) packed leafy greens, such as mustard greens or baby kale

How To Make Martha Stewart Baked Chicken Legs Chickpeas Olives And Greens Recipe

1. Toast the spices: Place the coriander seeds in a small pan over a medium heat and shake them for about 1 minute until they smell toasted. Move them to a mortar and pestle to cool down before grinding them into a coarse powder.
2. Prepare the chicken rub: Set your oven to 200°C (400°F/Gas Mark 6). Pat the chicken legs dry with kitchen roll and season them with a generous pinch of salt. Mix the ground coriander, orange zest, Aleppo pepper, thyme, and 1 tablespoon of oil in a small bowl to make a thick paste.
3. Marinate the meat: Rub the spice paste all over the chicken legs, making sure to get it under the skin where possible. Leave the chicken to sit for at least 30 minutes at room temperature so the flavours sink into the meat.
4. Assemble the roasting pan: Scatter the orange slices, drained chickpeas, and halved shallots across the bottom of a large roasting tin. Squeeze the juice from the remaining orange half over the top and pour in the 7 tablespoons of olive oil.
5. Roast the chicken: Place the chicken legs on top of the chickpea mixture with the skin-side facing up and drizzle with a little extra oil. Bake for 35 to 45 minutes until the juices run clear when you pierce the thickest part of the leg with a skewer.
6. Add the finish: Take the pan out of the oven and move the chicken to a warm plate for a moment. Stir the olives and the leafy greens into the hot pan juices until the greens just start to collapse.
7. Grate and serve: Put the chicken back into the pan on top of the greens and turn the grill to high. Slide the pan under the grill for 1 to 2 minutes until the skin is dark golden and the greens have fully wilted.

Recipe Tips

• Toast spices fresh. Using a dry pan to heat the coriander seeds releases oils that pre-ground jars simply don’t have anymore. You’ll know they’re ready when they start to pop and smell slightly nutty.
• Dry the skin. Use kitchen roll to get every bit of moisture off the chicken before you apply the rub. Any water left on the surface will steam the meat rather than letting it crisp up in the oil.
• Choose the right greens. Sturdier leaves like kale or mustard greens hold up better against the hot pan juices than delicate spinach. If you only have spinach, add it at the very last second so it doesn’t turn to mush.
• Prepare ahead. You can rub the spices onto the chicken up to two days in advance and keep it in the fridge. This actually improves the texture as the salt acts like a dry brine to keep the meat tender.
• Check the chickpeas. If your chickpeas aren’t becoming slightly crisp at the edges, move them to the outer corners of the pan during the final roast. They thrive in the areas where the oil pools and gets the hottest.
• Rest the meat. Giving the chicken five minutes on a plate before the final grill allows the juices to redistribute. This ensures the meat doesn’t go dry when it hits the high heat of the grill.

What To Serve With Martha Stewart Baked Chicken Legs

This traybake is quite filling on its own but works beautifully with a side of crusty bread to soak up the orange-scented oil. You can also serve it over a bed of fluffy couscous or quinoa to catch the juices from the olives and chickpeas.

A simple side of roasted aubergine or a crisp rocket salad with a lemon dressing provides a nice contrast to the rich chicken fat. If you want something heartier, try some boiled new potatoes tossed in butter and fresh parsley.

How To Store Martha Stewart Baked Chicken Legs

Fridge

Keep any leftovers in an airtight container for up to three days. Make sure the chicken and chickpeas have cooled completely before you put the lid on to prevent the skin from getting too soggy.

Reheat

The best way to reheat this is in the oven at 180°C (350°F/Gas Mark 4) for about 15 minutes. You can use a microwave for two minutes if you’re in a rush, but the chicken skin will lose all its crunch and the chickpeas might go soft.

Freeze

You can freeze the cooked chicken and chickpeas for up to two months in a sealed freezer bag. Defrost them overnight in the fridge before reheating in the oven to make sure the meat stays succulent.

Martha Stewart Baked Chicken Legs Chickpeas Olives And Greens Recipe Nutrition Facts

Per serving (1 of 4):

• Calories: 645
• Protein: 38g
• Fat: 42g
• Carbohydrates: 28g
• Sugar: 6g
• Sodium: 820mg

FAQs

Why is my chicken skin soggy?

The oven temperature needs to stay at 200°C (400°F/Gas Mark 6) to render the fat properly. If the heat is too low, the skin will boil in the juices rather than crisping.

Can I use chicken breasts instead of legs?

Yes, but you must reduce the roasting time to 20-25 minutes so they don’t go tough. Check that the internal temperature reaches 75°C before taking them out.

What can I substitute for Aleppo pepper?

You can use a mix of four parts sweet paprika to one part cayenne pepper. This gives you the same deep red colour and mild heat found in the Martha Stewart Baked Chicken Legs Chickpeas Olives And Greens Recipe.

Can I make this recipe without an orange?

You can use a large lemon instead, though the flavour will be much sharper. Add a teaspoon of honey to the chickpea mixture to balance the extra acidity.

Do I need to pit the olives?

It is much easier to eat if you use pitted olives, but whole olives often hold their shape better during roasting. Just warn your guests if the stones are still inside.

Try More Recipes:

• Martha Stewart Baked Chicken Fingers Recipe
• Martha Stewart Baked Chicken And Onions Recipe
• Martha Stewart Apricot Dijon Glazed Chicken Recipe
• Martha Stewart Chicken Salad Apples And Walnuts Recipe