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Spanish style roasted chicken legs

These simple Spanish-style roasted chicken legs are made with chickpeas and tomatoes (it has no chorizo). It's a really tasty dish and very easy to make, so it's perfect for a midweek family meal. Serve it with flatbread, mashed potatoes or rice.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 4 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 800 g chicken legs thighs or drumsticks or together
  • 1 large onion or 2 small
  • 5 cloves garlic
  • 1 tsp paprika smoked
  • 1 Tbsp olive oil
  • 1 tin chopped tomatoes 400g
  • 1 tin chickpeas 400g, drained
  • 1 handful parsley minced

Method
 

  1. Preheat the oven to 200°C.
  2. Peel the onion, cut into 8 wedges. You don't need to peel the garlic cloves.
  3. Put the chicken legs with skin-side up in a roasting dish, arrange the garlic and onion around them. Sprinkle with paprika, then drizzle with the oil - rub this into the skin of the chicken. Season with salt and pepper, then roast for 30 minutes.
  4. Pour over the tomatoes and the chickpeas. Season again with salt and pepper, then bake for another 15 minutes or until the chicken is cooked through and the skin is crispy and golden.
  5. Serve with the parsley scattered on top.