Roast Chicken Leg with Gremolata

Roast Chicken
Ed Anderson

Ingredients

  •  
  • 1 whole chicken leg, thigh and drumstick attached, 8-10 ounces
  • Kosher or sea salt
  • Freshly ground black pepper
  • 2 cloves garlic, 1 finely chopped and 1 sliced
  • ¼ cup fresh parsley leaves, finely chopped
  • 2 slices Herbed Lemon Confit, gently shaken of excess oil and finely chopped
  • ½ pound sunchokes, scrubbed, unpeeled, and cut into ½-inch cubes
  • 1 teaspoon extra-virgin olive oil
  • ½ lemon

A great recipe to take advantage of dark thigh meat, if you're a dark meat kind of person. 

Click here to see 101 Ways to Cook Chicken

Directions

Preheat the oven to 450 degrees.

Sprinkle the chicken leg generously with salt and pepper.

In a small bowl, stir together the chopped garlic, parsley, and lemon confit to form the gremolata. Add oil from the jar of lemon confit if needed to form a paste. Use your finger to loosen the skin over the chicken thigh and drumstick, then pack the gremolata inside, reserving a tablespoon or so to rub on the outside of the skin.

Scatter the sunchokes and sliced garlic in a small cast-iron skillet. Drizzle with the olive oil, season with salt and pepper, and toss to thoroughly coat with the oil. Push to the edges of the pan and put the chicken in the middle.

Roast the chicken until the skin is browned and crisp and an instant-read thermometer inserted into the thickest part of the thigh reads at least 165 degrees, 20-30 minutes. Baste it with the oil in the pan a time or two during roasting, if desired. Remove from the oven, and let the chicken and sunchokes rest for a few minutes in the pan.

Transfer the chicken and sunchokes to the dinner plate, squeeze the lemon half over the chicken, and eat.

Nutrition

Calories per serving:

977 calories

Dietary restrictions:

High Fiber, Low Carb Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

49%

Servings:

1
  • Fat 53g 82%
  • Carbs 48g 16%
  • Saturated 14g 68%
  • Fiber 6g 22%
  • Trans 0g
  • Sugars 23g
  • Monounsaturated 23g
  • Polyunsaturated 11g
  • Protein 77g 154%
  • Cholesterol 381mg 127%
  • Sodium 1,373mg 57%
  • Calcium 113mg 11%
  • Magnesium 125mg 31%
  • Potassium 1,998mg 57%
  • Iron 12mg 66%
  • Zinc 7mg 48%
  • Phosphorus 857mg 122%
  • Vitamin A 136µg 15%
  • Vitamin C 55mg 91%
  • Thiamin (B1) 1mg 55%
  • Riboflavin (B2) 1mg 52%
  • Niacin (B3) 22mg 112%
  • Vitamin B6 2mg 87%
  • Folic Acid (B9) 69µg 17%
  • Vitamin B12 2µg 38%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 10%
  • Vitamin K 259µg 324%
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