- 4 whole chicken legs (2 1/2 to 3 pounds total)
- 1 1/2 teaspoons kosher salt, divided, plus more as needed
- 3/4 teaspoon freshly ground black pepper, divided
- 5 large cloves garlic
- 2 medium red or yellow onions
- 1 pound small yellow potatoes
- 1/3 cup pomegranate molasses
- 2 tablespoons olive oil, plus more as needed
- 1 tablespoon +/- Never Not Eating Za'atar
- 1 teaspoon Never Not Eating Chraime
Flaky salt, for serving
Arrange a rack in the upper third of the oven and heat the oven to 425ºF. Place 4 whole chicken legs in a cold 12-inch or larger cast-iron skillet and season liberally with kosher salt and black pepper. Arrange skin-side down in a single layer.
Cook over medium heat, rotating the skillet occasionally, until lots of fat is rendered and the chicken skin easily releases from the skillet and is deeply golden brown, 15 to 20 minutes.
Meanwhile, smash and peel the garlic cloves. Peel and halve the onions through the root end, then quarter each half. Quarter the potatoes.
Transfer the chicken skin-side up to a large plate, and pour the fat into a heat-proof liquid measuring cup. Add enough olive oil as needed until you have 1/4 cup of fat and add 1/3 cup pomegranate molasses and a pinch of kosher salt to the fat and whisk to combine.
Heat 2 tablespoons olive oil over medium-high in the now-empty skillet (no need to wipe out) until shimmering. Add the garlic, onions, potatoes, and Never Not Eating Za'atar. Season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, tossing often, until charred in spots and slightly softened, about 10 minutes.
Arrange the potatoes in a single layer and add the onions and garlic throughout. Return the chicken legs to the pan, placing them on top of the vegetables. Drizzle with the reserved pomegranate molasses mixture, letting the excess drip onto the potato mixture. Sprinkle the chicken with 1 teaspoon Never Not Eating Chraime.
Roast in the preheated oven until the chicken is cooked through and the thickest part not touching bone registers at least 165ºF on an instant-read thermometer, 15 to 20 minutes more. Let cool slightly, then sprinkle with flaky salt and more Za'atar. Serve the chicken and potato mixture with the pan juices spooned over.
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