Roasted Puttanesca Chicken


4-6 chicken legs, preferably organic, free-range

Herbes de Provence

Dried oregano

Freshly ground black pepper

1 head of garlic, cloves peeled and separated

1 cup of assorted olives, all colors

olive oil

juice from one lemon

1- 2 large handfuls of basil leaves torn up, plus extra to garnish

2-3 cups cherry or plum tomatoes

1/2 small jar large capers with stem

(found in specialty Italian grocers, like Mercato)

Buffalo Mozzarella

Fresh Pasta (to serve 4-6)
Tomato Basil Spaghetti Sauce (optional)


Preheat oven to 350┬░ F.

Wash and pat dry the chicken legs. Generously season with herbes de provence, oregano, and pepper. Lay skin side up, tucked close together in a smallish roasting pan.

Scatter the olives and garlic over and under the chicken legs.

Drizzle generously with the olive oil. Squeeze the juice of half a lemon over top.

Bake, uncovered, in the oven for about 20-25 minutes.  Remove excess fat if needed.

Then add the basil, tomatoes and capers, giving everything a good stir. Add olive oil as needed.

Bake for another 20-25 minutes.

About 10 minutes before the chicken is done cooking, bring a large pot of salted water to boil over high heat. Add the fresh pasta and cook, about 8 minutes.

If the chicken skin has not crisped, broil, carefully, for a few minutes to crisp up.

Serve the chicken spooned over the pasta. My son likes more sauce, so a fresh tomato basil sauce was spooned over the pasta first. Dollop all over generous pieces of mozzarella. Garnish with extra fresh basil leaves.