"Juicy chicken legs are roasted until golden and crisp, nestled with whole garlic cloves and sweet grapes that burst and caramelize in the oven. The garlic turns soft and mellow, the grapes add a pop of sweetness, and everything mingles in a savory, pan-juicy glaze that feels rustic, cozy, and effortlessly elegant.

Ingredients

• 4 chicken legs
• 1 head of garlic - halved crosswise
• 5 shallots - peeled and left whole
• ½ cup dry white wine
• 5 tbsp olive oil
• salt and black pepper - to taste
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• 1 tsp crushed fennel seeds
• 1 tsp dried tarragon
• ½ lemon - juiced
• 1 tbsp light brown sugar
• 2 bay leaves
• 5 sprigs of thyme
• 2 tbsp melted unsalted butter
• 1 pound black grapes

Instructions

• In a shallow baking pan, combine chicken legs, garlic, shallots, salt, and pepper. Drizzle with lemon juice, olive oil, and white wine. Cover tightly and transfer to the refrigerator to marinate for at least 1 hour, preferably overnight or up to 24 hours.
• When ready to cook. Preheat the oven to 375°F/190°C.
• Remove the chicken from the refrigerator. Rub each piece with cayenne pepper, smoked paprika, crushed fennel seeds, tarragon and light brown sugar. Place the legs skin-side down. Distribute the thyme sprigs and bay leaves around the chicken. Place the garlic heads cut-side down in contact with the baking dish, nestled among the chicken pieces. Do not add the grapes yet.
• Roast the chicken for 20 minutes. Then, turn the legs skin-side up, drizzle with melted butter, and continue roasting for an additional 40 minutes. Baste the chicken with pan juices every 10-15 minutes, adding a splash of water if the pan seems dry. The chicken is done when the meat is deeply browned, nearly falling off the bone, and reaches an internal temperature of 165°F (74°C).
• Finally, add the grapes to the pan and turn the garlic heads cut-side up. Roast for 15 minutes more at 350°F/180°C until the grapes are slightly softened and the chicken is deeply golden.
• Let the chicken rest in the baking pan for 10 minutes. Enjoy!

Recipe from Roksana akter