Saucy Baked Chicken Legs With Olives and Tomatoes

INGREDIENTS

  1. 1pound plum or small tomatoes, halved if large
  2. 1/2cup pitted green olives
  3. 8cloves garlic, quartered
  4. 2tablespoons olive oil
  5. 1tablespoon fresh thyme leaves
  6. 4bone-in, skin-on chicken legs
  7. Kosher salt and black pepper

DIRECTIONS

  1. Heat oven to 425° F with a rack in the highest position.
  2. Toss the tomatoes, olives, garlic, oil, and thyme in a 3-quart baking dish.
  3. Season the chicken with 1 teaspoon salt and ½ teaspoon pepper. Nestle the chicken, skin-side up, in the vegetables.
  4. Bake until the chicken is browned and an instant-read thermometer inserted into the thickest leg (avoiding the bone) registers 165° F, 40 to 45 minutes. Serve warm.

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