Recipes Ingredients Meat & Poultry Chicken Red-Hot Chicken and Peppers Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 2, 2020 Print Rate It Share Share Tweet Pin Email Photo: Sidney Bensimon Prep Time: 10 mins Total Time: 40 mins Servings: 4 A mixture of hot sauce, smoked paprika, and roasted red-pepper brine turns up the volume on chicken legs. They're roasted on a bed of chickpeas and peppers and served with lemony watercress and toasted flatbread. Ingredients 1 can (15 ounces) chickpeas, rinsed and drained 1 jar (12 ounces) roasted red peppers, drained (reserving 1 teaspoon brine) and sliced 2 tablespoons unsalted butter, melted 2 tablespoons hot sauce, such as Goya ¼ teaspoon smoked paprika Kosher salt and freshly ground pepper 4 small chicken legs (about 2 ¼ pounds total) 2 cups watercress, tough stems removed 1 lemon, cut into wedges Toasted flatbread, for serving Directions Preheat oven to 450 degrees with rack in upper third. Scatter chickpeas and peppers in the bottom of a shallow, broilerproof 9-by-13-inch baking dish. Stir together butter, hot sauce, paprika, and pepper brine. Season with salt. Place chicken on top of chickpea mixture and brush both sides with all of butter mixture; season with salt and pepper. Roast, skin-side up, until chicken begins to brown and a thermometer inserted into thickest parts (not touching bones) reads 160 degrees, 25 to 30 minutes. Switch oven to broil. Brush chicken with pan drippings and broil until skin is charred in spots, 2 to 3 minutes. Lightly dress watercress with squeezed lemon and pan drippings. Serve chicken-chickpea mixture with watercress, flatbread, and lemon. Rate it Print