chilaquiles style roasted chicken legs

Chilaquiles-Style Roasted Chicken Legs
Adapted from Food & Wine magazine; serves 4

2 garlic cloves, smashes
kosher salt
1 1/2 t g cumin
1 1/2 t chile powder
2 T evoo
1 28 oz can fire-roasted diced tomatoes, drained
1 c canned hominy, drained
1/4 c sliced pickled jalapenos
6 c lightly crushed thick corn tortilla chips (~6 c; "green bag" Whole Foods)
4 whole chicken legs (drumstick & thigh)
chopped cilantro & sour cream, for serving


  1.  preheat oven to 450 F. mash garlic cloves to paste with a pinch of salt. transfer paste to small bowl and stir in cumin and chile powder and 1 T olive oil.
  2. in 9x13 glass baking dish, toss tomatoes, hominy, jalapenos, and half of the spice mix and remaining 1 T olive oil. Gently mix in tortilla chips
  3. on clean separate cutting board, cut halfway through joint between thigh and drumstick on the underside of each chicken leg. score the top 3-4 times (see picture above), cutting to the bone. rub remaining spice mixture over and into the chicken and arrange skin side up atop mixture in baking dish. roast in center of oven for 30 minutes, until chicken is cooked through.
  4. leave chicken in dish in oven and turn on the broiler. broil for ~3 minutes to crisp chicken skin. transfer chicken to plate and continue broiling mixture for another 3 minutes, until tortilla chips are lightly browned. return chicken to baking dish, sprinkle with cilantro and serve with sour cream