Roasted Chicken Legs with Lemon and Green Olives

Page number is actually 102a as this recipe is included on the "Quick & Delicious" insert at back of the magazine.

Kind of a mixed review for this dish. The chicken was very good (an herb-olive oil rub both on and under the skin then baked at 450 for about 45 minutes to get a crispy skin with tender moist chicken below -- and it works). But take care because the oil in the dish will spatter and possibly smoke (even if you are starting with a clean oven) because of the fairly high oven temp. I opened my oven once or twice and ran my vent on high. The warm olives were great with the chicken but the lemon (and I used a Meyer lemon having lucked into a box of same at Costco over the week-end) was pretty bitter ... but not enough to seriously hurt the dish.

Served with a rose from the Loire Valley which turned out to be a nice pairing. The prep on this dish is a snap (maybe 10 minutes) and the cooking time of 45 minutes gives you plenty of time to whip up some coucous and a side salad.