Provencal Roasted Chicken Legs with Champagne Grapes
Ingredients
- 8 chicken legs
- Olive oil
- 1 ½ tablespoons Herbes de Provence
- Coarse sea salt
- Black pepper
- 1 pound champagne grapes or the smallest grapes you can find, cut into small clusters
- 1 tablespoon balsamic vinegar
Instructions
- Preheat oven to 400°F.
- Place the chicken legs in a roasting pan or on a baking sheet large enough to hold them in one layer. Drizzle with olive oil and turn once or twice so they are evenly coated. Sprinkle the Herbes de Provence, 2 or 3 pinches of salt and 5–6 grinds of pepper over the top. Roast for 30 minutes.
- Remove the chicken from the oven and add the grape clusters to the pan. Drizzle the balsamic vinegar over the grapes. Return the pan to the oven and roast for 30 minutes more. Serve with the pan juices, grapes and fingerling potatoes.
