Zelda deserves a few nights off, for all she does for the Weissmans.
4 chicken thigh and leg quarters (4 thighs and 4 legs) Kosher salt, as needed 4 tablespoons (50 g) canola oil 8 cloves garlic (6 g) 1 pound (453 g) potatoes, 1⁄2-inch dice 2 onions, cut into wedges 1⁄2 pound (225 g) shallots 1 lemon, 1/8-inch slices, plus 1 lemon, halved, for lemon juice garnish 4 tablespoons (30 g) capers 4 tablespoons (30 g) green olives, diced 4 tablespoons (10 g) dill 4 tablespoons (10 g) parsley, for garnish
Preheat the oven to 350 ̊F.
Pat the chicken dry with paper towels. Season with kosher salt.
Add oil to a heavy-bottomed Dutch oven and heat over medium heat. Add chicken skin-side down and cook for 8 minutes. Remove the chicken to a cooling rack on a foil-lined baking sheet.
Smoosh (technical term) garlic under the broad side of a chef’s knife. Leave the skin on and add to the pan. Cook until the garlic is lightly browned, tilting the pan to cook the garlic in pooled oil. Once the garlic is browned, remove and discard.
Add the potatoes, onions, shallots, and lemon wheels to the pan. Place chicken on top of the vegetables and move the pan to the oven. Cook, uncovered, for 45 minutes, or until chicken is cooked through. You can use an instant-read thermometer to test for doneness (155 ̊F). Chicken legs are pretty forgiving to overcooking, so I tend to just go by time.
To complete, divide the potatoes and onions among 4 plates and place the chicken on top. Top with capers, olives, dill, a squeeze of lemon, and parsley.