Pan Roasted Chicken Legs
w/Summer Savory, Tomatoes + Zucchini

 

About this recipe:

Summer Savory is an herb popular in Southern European and Mediterranean cuisine. In Bulgaria, dried savory is a staple tabletop condiment. When combined with salt and red sweet pepper, it’s known as “Speckled Salt.” Savory is also a key ingredient in the famous herb blend Herbes de Provence. It’s flavor is often compared to a blend of mint and thyme, or rosemary, parsley, and thyme. It’s slightly piney and bright, and the perfect accompaniment to poultry and grilled meats. We love this dish on it’s own, but it can be served over polenta or pasta for those with heartier appetites. It pairs well with a crisp white wine, or a fruit forward pinot noir.

Ingredients:

  • 2 Skin-On Chicken Leg Quarters

  • 8 Sprigs of Summer Savory

  • 1/2 Tbs Kosher Salt

  • 1/4 tsp Ground Black Pepper

  • 1 Small Yellow Onion, Diced

  • 1 Pint Cherry Tomatoes, Halved

  • 4 Cloves Garlic, Minced

  • 1 Medium Zucchini (~12 oz)

  • Neutral Oil (such as Sunflower or Canola) for Searing

Directions:

Remove leaves & flowers from four sprigs of the savory and discard stems. Mince the leaves and mix them with 1/2 Tablespoon kosher salt and 1/4 teaspoon ground black pepper. Generously season all sides of the chicken with the seasoning mix and set on wire rack, in the refrigerator, uncovered, for at least 30 minutes, up to 4 hours.

While the Chicken is resting, slice the tomatoes in half and place in a bowl (you will collect and use any of the escaped tomato juice in the dish). Halve the zucchini lengthwise and, using a large spoon, scrape out the seeds like a canoe. Then cut the zucchini into 1/4-inch wide slices.

Preheat the oven to 425°.

Heat a large cast iron skillet (or any large oven-safe skillet/frying pan) over medium-high heat. Add about a tablespoon of neutral oil and swirl to coat the bottom of the pan. Place the chicken skin side down and cook, without moving, until lightly golden (about 5-7 minutes). Remove the chicken from the pan and add the onion, tomatoes (and any of their juices), and zucchini to the pan. Sprinkle the garlic over the tomatoes and zucchini and nestle the four remaining sprigs of savory into the tomatoes. Place the chicken back on top of the vegetables, skin side up. Bring the mixture to a simmer on the stove, then move pan to the oven. Roast the chicken and vegetables until the skin is a deep golden brown and the thickest part of the thigh meat registers165° on an instant-read thermometer (about 10-12 minutes). Remove the pan from the oven and rest the chicken, in the pan, for 5-10 minutes. Discard the sprigs of savory.

Spoon the roasted tomatoes and zucchini onto a plate (or over pasta or polenta), and top with the chicken leg with the crispy skin side up.

Serving suggestions:

  • Serve over Shaped Pasta such as Cavatappi, Rotini, or Farfalle.

  • Serve over Polenta (seasoned with some more minced savory leaves and Parmesan cheese).

  • Serve w/a Crisp White Wine such as a Sauvignon Blanc or Unoaked Chardonnay.