Italian Chicken Legs with Tomatoes and Capers

Super simple and delicious. Italian Chicken Legs with Tomatoes and Capers has a great balance of flavor and zip. It's an easy meal that will be on the table in no time.

*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

This recipe for Italian Chicken Legs with Tomatoes and Capers was born one night because I had some cherry tomatoes sitting on my counter and I really needed to use them up before they went bad. I decided to toss them in a skillet and make a quick pan sauce along with some zucchini and capers for a little tang and zip.

Once the sauce was done, I poured it over the chicken legs I had thawed earlier that morning and dinner was ready to cook. Easy peasy. I cooked mine covered on the grill, but this would work equally well in the oven.It was completely delicious and couldn't have been easier. I do hope you'll try it. I think you'll love it!

Another thing I think you're going to love about this recipe is that when you purchase your chicken legs when they're on sale, this recipe will feed your entire family on a shoestring. Gotta love that! 🙂

Tip: If you decide to cook this dinner on the grill as I did, cover a brick with aluminum foil and place the pan on top of the brick, and not directly on the grill grates. This way the chicken cooks with indirect heating (like an oven) and the bottom of the dish will not burn.

ITALIAN CHICKEN LEGS WITH TOMATOES CAPERS   {PRINT THIS RECIPE}
Serves: 6-8      Prep Time: 10 minutes       Bake Time: 40-45 minutes

3 pounds chicken legs, seasoned with salt and pepper to taste
2 pints cherry tomatoes
2 tablespoons canola oil
1 teaspoon salt
¼ teaspoon pepper
3 small zucchini, halved and sliced in ¼" slices
4 cloves garlic, minced
1 small jar capers (3 ounces) with liquid
½ cup frozen corn (optional)

-In a large saute pan over medium high heat, cook the cherry tomatoes in the oil until they soften and burst.
-Stir in the 1 teaspoon salt, ½ teaspoon pepper, cut zucchini, garlic, corn and the capers with their liquid. Cook and stir occasionally for about 2-3 minutes.
-Place the chicken legs into an aluminum foil pan (or casserole dish) and pour the tomato mixture evenly over the chicken legs.
-Cover with aluminum foil and place the dish on the brick on a grill grate, or in a preheated 350 degree oven.
-Bake for approximately 40-45 minutes or until the chicken is cooked through and no longer pink in the center.
-Serve and enjoy!