Easy Roast Chicken Dinner

Steps

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1. 1
   Preheat the oven to 375°F.
   ▶ ≈0:19
2. 2
   Toast coriander seeds in a dry skillet for about two minutes until fragrant. Using a mortar and pestle, lightly crush them (don't pulverize) to release their citrusy aroma and flavor.
   ▶ ≈0:25
3. 3
   Place the leg quarters in a roasting pan. Coat both sides with olive oil and season well with salt, pepper, and crushed coriander seeds on the bottom side, then flip and season the top side the same way.
   ▶ ≈1:43
4. 4
   Thinly slice the onions and scatter them around the chicken. Distribute the smashed, peeled garlic cloves throughout the pan.
   ▶ ≈3:34
5. 5
   Cut the lemon into chunks and scatter them in the pan. Drizzle the onions lightly with olive oil and pour about half a cup of wine around the edges.
   ▶ ≈4:46
6. 6
   Roast in the oven at 375°F for about an hour, then increase the temperature to 450°F for a few minutes to deepen the color. The chicken skin should be crispy and the onions caramelized and tender.
   ▶ ≈5:32
7. 7
   For the salsa, pit the Castalvetrano olives and cut them into bite-sized pieces.
   ▶ ≈6:05
8. 8
   Coarsely chop fresh parsley and dill (if using), keeping the pieces chunky to maintain texture. Finely mince the chives.
   ▶ ≈6:30
9. 9
   Grate a small amount of garlic using a coarse grater and add to the salsa.
   ▶ ≈7:36
10. 10
    Combine the chopped olives, herbs, and grated garlic. Add the juice of one lemon and extra virgin olive oil to reach your preferred consistency. Add a small pinch of salt (remembering the olives are already salty) and stir everything together. If time allows, let the salsa sit so the flavors can meld.
    ▶ ≈7:49
11. 11
    Plate the roasted chicken and spoon the caramelized onions and pan sauce over it. Top each portion with a generous spoonful of the fresh olive and herb salsa and serve immediately.
    ▶ ≈9:30