Portuguese Chicken - cooking recipe

Ingredients

4 small chicken legs
5 tbsp vegetable or olive oil
2 tbsp smoked paprika
2 None thick slices bread, crusts removed, coarsely torn
1/3 cup pitted green olives, sliced
2 tsp red pepper flakes
3 None tomatoes, cut into thin wedges
1 None red onion, cut into thin wedges
1/4 cup chopped flat-leaf parsley
2 tbsp chopped dill
1 1/4 cups canned chickpeas, rinsed
4 None jarred marinated artichoke hearts, quartered
1 tbsp lemon juice

Preparation

Preheat the oven to 425\u00b0F. Using a sharp knife, score chicken several times. Brush chicken all over with 2 tbsp of the oil. Sprinkle with paprika.
Heat a grill pan or large skillet on medium heat. Add chicken, skin-side down, and cook for 2 mins or until browned. Turn; cook for 2 mins.
Place bread and olives in a roasting pan. Drizzle with 2 tbsp of the remaining oil; toss to combine. Place chicken on top of bread mixture in pan. Sprinkle with red pepper flakes. Season.
Bake for 15 mins or until golden and cooked through. Remove from oven. Transfer chicken to a plate. Cover with foil; let stand for 5 mins. Add tomatoes, onion, herbs, chickpeas and artichokes to pan with bread mixture. Add remaining 1 tbsp oil and juice; toss to combine. Season. Divide mixture among serving plates. Top with chicken. Serve.