Chicken Leg Quarters With Olives & Kale | Wild Fork
Roast chicken leg quarters with olives and kale for a hearty, Mediterranean-inspired one-pan meal full of bold, satisfying flavor.
Ingredients
- to taste Freshly Ground WFF Black Peppercorns
- to taste WFF Coarse Sea Salt
- 4 Bone-In Skin-On Chicken Leg Quarters, thawed
- 2 Bunches of Kale
- 8 Cloves Garlic, peeled and crushed
- 2 Anaheim Peppers or Red Peppers
- 1 ½ Lemons, cut into round slices
- Juice of ½ Lemon
- 1 Small Red Onion, peeled and rough chopped
- 1 Cup Baby Tomatoes
- ½ Cup Kalamata Olives, pitted and halved
- 2 Sprigs Rosemary
- Extra Virgin Olive Oil, to taste
- WFF Granulated Garlic, to taste
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