Greek Chicken Legs with Honey & Aleppo Chili

Ladies and Gents, another cookbook is getting a try today! Well, actually I already cooked this dish a few days earlier. This cookbook I recently purchased, is by Maria Isabella and is called Cooks & Company. It contains numerous recipes by various highly regarded chefs. The first recipe I tried is by Zoi Antonitsas, a former Top Chef contestant (of course) and a Food and Wine Best New Chef. That’s good enough for me, I was very certain that this was going to be a great recipe, and it was. And it was sort of easy as well!

What you’ll need:

  • 4 whole chicken legs, separated
  • 1/3 cup honey
  • 1/3 cup red wine vinegar
  • 2 tbsp salt
  • 6 cloves garlic, minced
  • 1/2 cup extra virgin olive oil
  • 3 tbsp Aleppo pepper (can be substituted with a mix of black pepper and sweet paprika, I ordered the Aleppo on Amazon….)
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tbsp finishing salt

The creator of the recipe recommended that as many of the ingredients as possible, be of Greek origin. In a large bowl, combine the honey and red wine vinegar. Whisk well to dissolve the honey. Add the salt, garlic, olive oil, Aleppo pepper, rosemary, and thyme and mix well. Remove 2 tbsp of this mixture and and refrigerate.

Add the chicken to this marinade, toss well to coat, cover and refrigerate for 30 minutes.

Preheat oven to 400 degrees.

Remove the chicken from the marinade and place on ribbed aluminum pan to allow any excess marinade to drip off. Place the chicken skin side up and bake for 40 minutes, or until juices run clear.

To serve, place the chicken on a platter and drizzle with the reserved marinade, then season with the finishing salt.


Bon Appétit!

For more information on the cookbook click here

One response to “Greek Chicken Legs with Honey & Aleppo Chili”

  1. Sounds delicious; pretty picture, too – I love the fresh herb sprigs on the plate!

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