Roast Chicken Legs with Cilantro Gremolata

By Sam Sifton

Roast Chicken Legs with Cilantro Gremolata
Zachary Zavislak for The New York Times. Food Stylist: Brian Preston-Campbell. Prop Stylist: Kim Ficaro.
Total Time
45 minutes
Rating
5(205)
Comments
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Here is a fast and flavorful dinner of chicken dusted liberally with cumin and served beneath a shower of lime juice, fresh chopped cilantro and garlic. It goes beautifully with rice and beans, though warm, buttered toast does nicely as well.

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Ingredients

Yield:Serves 8
  • 8large chicken legs
  • Kosher salt
  • Freshly ground black pepper
  • 3tablespoons olive oil
  • 1tablespoon ground cumin
  • ½cup roughly chopped fresh cilantro
  • Juice of 2 limes
  • 2cloves garlic, peeled and minced
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

978 calories; 74 grams fat; 20 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 15 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 71 grams protein; 1060 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 500 degrees.

  2. Step 2

    Season the chicken aggressively with salt and pepper, then place, skin-side up, in a shallow baking pan and toss with a drizzle or two of the olive oil. Dust with ground cumin and place in the oven.

  3. Step 3

    Roast the chicken until its skin is crisp and a knife inserted and removed from the flesh of the thigh results in clear juices, about 30 minutes, then remove from the oven and allow to rest for 5 minutes.

  4. Step 4

    As the chicken cooks, combine the cilantro, lime juice, garlic and the remaining olive oil to make the gremolata. Sprinkle the gremolata over the chicken and serve, ideally with rice and beans.

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Ratings

5 out of 5
205 user ratings
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Comments

HB

Lower oven temp to 425, 35 min. Less salt and lime.

Rubina DeRoiste

I roasted the chicken at 400 degrees for 40 minutes like others have suggested. I added a few anchovies and 1/2 shallot to the Gremolata. I used only 1 lime.

AM

This is not a true gremolata unless you're using the zest of the citrus fruit, not the juice. You're better off finely chopping the zest of 1 whole lime and adding a bit more olive oil than directed.

KF

Zesting the lemon/lime is essential for the gremolata. I cooked at 425, flipped the chicken legs halfway through, then turned up to 450 - I have an older stove, but 500 would have made my home smoky. Also, season with salt and pepper how you normally would. The gremolata over the chicken is mostly what you’ll taste. So flavorful and a recipe I will keep on hand. I made pinto beans from scratch and served with leftover Mexican rice. Simple yet delightful meal.

julia

I’m flabbergasted that 30 min at 500F doesn’t result in burnt, dry chicken for others? The chicken is already shrinking off the bone and over 165F internal temp when I roast at 400F for 25 min.

aly-shock

Massive hit with the kids. A wee bit too salty for me, but I'll definitely make it again. Used the leftover Gremolata over pasta later in the week.

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