Italian Chicken Legs with Tomatoes and Capers

Italian Chicken Legs with Tomatoes and Capers

Italian Chicken Legs with Capers Recipe via

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!

Italian Chicken Legs with Capers Recipe via

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.

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
1/4 teaspoon pepper
3 small zucchini, halved and sliced in 1/4″ slices
4 cloves garlic, minced
1 small jar capers (3 ounces) with liquid
1/2 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, 1/2 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!

Pair this Italian Chicken Leg dish with a nice glass of white or red wine and you have a delicious meal that took no time to make at the end of a long day. Cheers to that!

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Renee Goerger

Hi! I’m Renée! Thanks so much for visiting me here in my Kudos Kitchen, where I like to inspire you with delicious family-friendly dishes which are easy to prepare as well as being a feast for your eyes, and your taste buds!


  1. Love this! The more capers the better! 🙂

  2. Yum!! The sauce sounds amazing!!!

  3. Those are some tasty chicken legs! I love all the veggies!

  4. I feel like I am on the Mediterranean! Love the addition of the capers too.

  5. Sounds really nice! For awhile there I was using capers all the time…then I sort of forgot all about them! I know I'd love this meal 🙂

  6. What a delicious, flavorful way to cook chicken! Love the topping!

  7. Perfect! There aren't too many people who cook with capers so I'm always happy when I find recipes that incorporate capers. Thanks for sharing!!

  8. What a scrumptious dish. Thanks for creating this wonderful post 🙂

  9. Great dish! So flavorful between the tomatoes and capers.

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