Spanish Baked Chicken Legs with Orange and Olives Recipe
This dish combines juicy chicken with slightly sweet orange and salty olives – a very Spanish flavor pairing. In many homes, similar roasted meats are served for Sunday lunch when the whole family gathers at the table. The oven does almost all the work, and your home fills with the aroma of citrus and herbs.
The combination of sweet citrus, salty olives, and aromatic herbs gives this simple baked chicken a distinctly Mediterranean character with minimal effort. The marinade doubles as a flavorful sauce, and the orange slices caramelize in the oven, adding both flavor and an attractive look on the plate.
Chef's tips
For the best flavor, marinate the chicken for a few hours or overnight in the fridge. Bring the meat to room temperature for about 20–30 minutes before baking so it cooks more evenly. Use a sturdy ovenproof dish that holds the chicken in a snug single layer so the juices don’t evaporate too quickly and the sauce stays rich.
How to serve
Serve the chicken straight from the baking dish, placing it in the center of the table so everyone can help themselves. Pair it with roasted potatoes, simple buttered rice, or a fresh green salad with a lemony dressing. A side of crusty bread is perfect for soaking up the aromatic sauce.
Ingredients
- chicken legs with bone and skin - 6 pieces
- orange one for juice, one for slices - 2 pieces
- green olives pitted - 100 g
- garlic finely chopped - 4 cloves
- olive oil - 3 tablespoons
- rosemary dried needles or fresh leaves - 1 teaspoon
- thyme dried or fresh leaves - 1 teaspoon
- smoked sweet paprika - 1 teaspoon
- salt to taste
- black pepper to taste
Preparation
- Preheat the oven to 200°C (top and bottom heat). Pat the chicken legs dry with paper towels so the skin browns better.
- Squeeze the juice from one orange into a small bowl. Add the olive oil, chopped garlic, rosemary, thyme, smoked paprika, salt, and pepper. Mix until you get a thicker marinade.
- Place the chicken legs in a large bowl or baking dish, pour over the marinade, and rub it thoroughly into the meat on all sides. Set aside for at least 10 minutes (if you have time, refrigerate for 1–2 hours).
- Wash the second orange and cut it into thin slices. Drain the olives.
- Arrange the chicken legs skin-side up in an ovenproof dish and pour in the remaining marinade. Tuck the orange slices and olives between the pieces of meat so they are partially submerged in the sauce.
- Place the dish in the preheated oven and bake for about 40–50 minutes. Every 15 minutes, baste the meat with the juices from the bottom of the dish. By the end of baking, the skin should be golden and crispy, and the meat should come away from the bone easily.
- If the skin is browning too quickly, loosely cover the dish with aluminum foil, then bake uncovered for the last 10 minutes.
- After removing from the oven, let the meat rest for 5 minutes so the juices can settle. Serve with the roasted orange slices, olives, and the sauce from the bottom of the dish.
Storage
Przechowuj w sosie w szczelnym pojemniku. Podgrzewaj pod przykryciem w piekarniku lub na patelni z odrobiną wody. Do mrożenia najlepiej oddziel mięso od kości.
