Chicken Legs With Peach, Shallot, and Watercress Salad

Real Simple
4 Servings

Ingredients

2small shallots, thinly sliced

3tablespoons fresh lime juice

2teaspoons chopped fresh mint

½teaspoon kosher salt

½teaspoon black pepper

5tablespoons extra-virgin olive oil, divided

4whole chicken legs (quarters), fat trimmed

1 ripe peach, cut into wedges

1cup diced English cucumber

4ounces watercress

             
Directions

1. Preheat the oven to 450°F. Combine the shallots, lime juice, mint, salt, pepper, and 4 tablespoons of the oil in a small bowl. Coat the chicken with 3 tablespoons of the vinaigrette, reserving the rest.
2. Heat the remaining oil in a large oven-proof skillet over medium-high. Cook the chicken skin-side down in batches in a single layer until the skin is golden brown and crisp, about 3 minutes. Turn, transfer to a baking sheet, and place in oven. Bake until an instant-read thermometer inserted in the center of a thigh registers 165°F, 15 to 20 minutes.
3. Meanwhile, toss the peach, cucumber, and watercress with 3 tablespoons of the vinaigrette. Divide the chicken and salad among 4 plates. Drizzle with the pan drippings. Serve with the remaining vinaigrette on the side.