This set-it-and-forget-it chicken dinner is a real winner, just like the saying. You’ll cook it low and slow, letting the garlic turn fragrant and the chicken tender and flavorful. While it’s in the oven, you get to spend three hours catching up on the rest of your to-do list, and return to a brothy wonder of a dish that looks (and tastes!) like you worked on it all day long.
Makes 6 servings.
Active time: 15 minutes
Total time: about 3.5 hours
What You GetWhole chicken legs
What You’ll Need
Step 1: Preheat oven to 275°F. Generously sprinkle chicken legs on all sides with salt and pepper. Chop broccoli into large pieces and set aside. Cut onion into large wedges, rinse potatoes, and count out 40 cloves of garlic (large and small, no need to peel).
Step 2: Add onion and potatoes to a large roasting pan with about 2 cups of chicken broth, the 40 cloves of garlic, and a generous pinch of salt and pepper. Perch chicken legs atop the veggies, so they’re about halfway into the broth. Keep broccoli set aside for now.
Step 3: Cover the pan with a lid or foil, and roast for about 2 hours. The chicken and veggies should be tender. Add the broccoli pieces, nudging them into the broth, and roast uncovered for about another hour, until chicken skin is crisped and all the veggies are tender. We recommend serving over a heaping spoonful of farro, or with a chunk of crusty bread to soak up the delicious broth.