Artichoke and Olive Chicken Legs

Artichoke and Olive Chicken Legs

I love the combination of artichokes and olives.  Here they cook in a crock pot and make a delicious bed for chicken drumsticks 

Cuisine

American

Serves

4

Dish Type

Main Dish with Side

Time

6 hours

This recipe is

Whole 30                 11 Green/Blue/Purple WW Points

Gluten Free                Dairy Free                Nut free

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Ingredients

  • 2 tsp garlic powder
  • 1 tsp salt
  • ½ tsp pepper
  • 8 chicken legs*
  • 2 medium white onions, chopped roughly
  • 2 cans artichoke hearts, drained and halved
  • 1 ½ cup Kalamata olives
  • 1 lemon, wedged
  • 3 sprigs thyme

*I usually use drumsticks, but thighs work well too. You can use skinless or skin on meat. WW points are calculated using skinless chicken legs.

Instructions

  • Combine garlic, salt, and pepper. Rub over chicken.
  • Place onion, artichoke, and olives in crock pot.
  • Add chicken. Top with lemon and thyme.
  • Cook 6 to 7 hours on low, 3 on high.
  • Discard lemon and thyme. Serve chicken with artichokes, onions, and olives.

 

Ingredients for Artichoke and Olive Chicken Legs
Like many other vegetables, I did not have artichokes as a kid.  I think I discovered them when I tried a spinach artichoke dip from the grocery store on a whim.  Now I wonder how could I have gone so long without them!  Spinach artichoke dip, stuffed mushrooms, in my pasta, I have really gotten to love artichokes.  While I buy most of my produce fresh, artichokes are my one exception.  These babies I usually buy in a can.  The reason?  Well, I’ve got a few.  First, the fresh artichokes in my local grocery tend to be a little hit or miss, both in quality and presence.  Second, usually I’m adding the artichokes to a dish or a crockpot recipe, and it’s just easier to toss some drained artichoke hearts into a pan or pot. 
 I also love olives, and find the combination of artichoke hearts and kalamata olives irresistible!  Seriously, just typing this reminds me that I have a big jar of kalamata olives in the fridge and a few cans of artichoke hearts in the pantry and they would go wonderfully with some garlic and tomatoes over a bed of linguine.  But that’s for tomorrow, let me get back to our chicken legs!
 This is a super tasty recipe with flavor off the charts!  And it’s in the crock pot, so there’s almost no work to do!  Let’s get to it!  Break out that crock pot and give it a quick round of cooking spray.  This isn’t really necessary, but I found the pot does clean up a little easier with a sprits of cooking spray. 
 Chicken Drumsticks thaw on a thaw plate.
Let’s get that chicken ready.  Usually I use drumsticks, but you can use chicken thighs, or even chicken breasts if you want.  If using chicken breast, I would recommend boneless skinless breast, mostly due to the size of the pieces of meat, but if you want bone-in or skin on breast and have a crockpot to hold them, go for it.  Just make sure the meat is fully cooked, that is 165 degrees, before eating – the larger pieces might take longer.
If using dark meat, you can use skinless or skin on pieces.  Personally, I like the skin on version.  There’s an extra step you’ll want to take if you are not using skinless cuts, but I’ll get to that later. In the meantime, prepare your chicken by rubbing and sprinkling your garlic powder, salt, and pepper over it. 
Olives, artichokes, and onions, chopped and in the crock pot.
Prepare your vegetables.  Chop your onion.  I usually slice my olives too – I want a taste of olive in every bite!  Drain and halve or quartered your artichoke hearts.  Place the vegetables in the crock pot and give it a quick stir to combine.
 Chicken and Lemon on top of artichoke olive mix in crock pot
Add the chicken on top of the vegetables.  Place the lemon wedges in and around the chicken and top with thyme.  Cook on low for six to seven hours, or three hours on high.
 If you are using chicken with skin on, you’ll find that skin is a little, well, soggy, after being in the crock pot for six hours.  So we’re going to fix that! 
Chicken with crispy skin after being in the broiler
 
Shortly before the meal is done, turn your oven’s broiler on.  When the meal is done cooking and the broiler is hot, remove the lemons and thyme from the pot.  Place the chicken on a broiler pan or sheet pan.  Place the pan under the broiler for two to three minutes.  Keep a careful eye in the chicken.  We’re not cooking it, we just want to crisp up the skin, but under a hot broiler, it can go from soft to crispy to burnt very quickly.  Once the chicken skin has crisped up, remove the chicken from oven.
 Chicken drumstick with olives and artichoke hearts
Serve chicken over bed of artichokes and olives.  What a party for your taste buds!  Here, I wanted a little carbs to go with my meal, so I added a side of mashed potatoes.  Or was it mashed cauliflower.  My husband can't tell the difference, so I guess it doesn't matter.  

Hey, did you see that plate the raw chicken was sitting on?  I didn't put the drumsticks in the fridge early enough the day before to thaw them.  No problem with my lightening fast thaw plate.  You can find that and other great tools in our kitchen store.  

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 Nutritional Information for Chicken LEgs with Artichokes and Olives: 472 calories, 21.6 grams of fat, 14.3 grams of carbs, 5.7 grams of fiber, 53.9 grams of protein

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  • cookilicious on

    That looks yummy! Thanks for the recipe

  • Sara Welch on

    Served this for dinner last night and it has easily become a new family favorite dish! Loved the balance of flavor and textures!

  • Anita on

    I have never prepared anything with artichoke before. This one is very doable and easy even for artichoke newbies like me.

  • Jen on

    holy smokes! we have never used artichokes like this before and this whole dish came together with happy smiles from my family last nihgt.

  • Jordin on

    Wow I’ve never tried this before, and it looks so delicious! I can’t wait to try it out!


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