I am planning to make Italian Roast chicken with peppers and olives for a party. Since I’ll be cooking for a larger gathering, I wish to substitute whole chicken with whole chicken legs (thigh and drumstick). How would the cooking time change? Would there be any other adjustments to consider? Thanks
Nigella's Italian Roast Chicken With Peppers And Olives (from NIGELLISSIMA) roasts a whole chicken on a bed of (sweet/bell) peppers, leeks and olives. We suspect that the recipe could be adapted to use chicken legs instead of a whole chicken, in a similar way to a traybake.
We would suggest spreading the vegetables out on the base of a large, shallow roasting pan, or a baking sheet with a deep lip, and sitting the chicken legs on the vegetables. You may need more than one pan for larger quantities, the chicken and vegetables should fit comfortably in the pan with a little space around them but not too spread out. Squeeze over the juice of the lemon, drizzle a little olive oil over the chicken and season. The oven temperature should remain the same and the chicken legs are likely to take 50 minutes to 1 hour to cook through. By this time the vegetables should also be soft. Make sure that the juices of the chicken run clear when the thickest part of the thigh is pierced with a sharp knife, if there are any traces of blood then return the pan to the oven and cook for a further 5-10 minutes before checking again. However we would mention that as we have not tried the recipe in this form we are unable to guarantee the results. You may also like to try Nigella's Chicken Traybake With Bitter Orange And Fennel or the Chicken And Pea Traybake.