CRISPY BAKED CHICKEN LEG QUARTERS (VERY EASY, ONE DISH)
This is one that I adapted from Recipe #199636 after I scored 4 huge chicken leg quarters on sale. ($0.39 a pound!). I added a few things and adjusted the cooking time and temp to to what worked for me. The skin got SO crispy and the chicken was moist and retained the flavors. It also fell off the bone. I hope you enjoy! UPDATE 11/13/15: THANK YOU for all of the great reviews! I am so glad it's such a hit! Make sure you check out the reviews for some other ideas on how to switch it up a little (but the original is still my personal favorite).
Provided by PSU Lioness
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375.
- Line a large glass baking dish with foil. You can also add a baking rack to the pan to keep the chicken out of the grease and to help air circulate and make it crispier.
- Remove excess fat from chicken quarters.
- Separate the skin from the chicken, taking care that the skin stays attached at most points on the chicken. (You just want a flap. Do not remove the skin).
- Brush the chicken (under the skin) with soy sauce.
- Sprinkle some garlic powder, seasoned salt and dill weed on the chicken under the skin (I estimated the 1 tsp measures. Use as much or as little as you're comfortable with) and rub into the chicken.
- Arrange the leg quarters in the pan, skin side up, taking care not to crowd. They need space to cook properly.
- Brush both sides of the leg quarters with soy sauce.
- Sprinkle the skin with garlic powder, seasoned salt and dill weed (to taste).
- Place on middle rack in over and bake uncovered for an hour.
- After an hour, increase oven temp to 400 and bake 15 minutes.
- Chicken is done when internal temp reaches 165 (insert meat thermometer at thickest part of thigh, taking care not to touch the bone).
- Let stand for 5 minutes before serving.
BAKED CHICKEN LEG QUARTERS
Easy recipe and instructions for baked chicken leg quarters with a simple Italian herb and garlic seasoning. Whole leg quarters include drumstick and thigh.
Provided by Steve Cylka
Categories Main Course
Number Of Ingredients 8
Steps:
- Preheat oven to 375F
- Trim the chicken legs of any excess fat.
- Mix spices together in a small bowl. Generously rub the seasoning all over the chicken leg quarters.
- Place the chicken on a baking sheet with a rack.
- Bake for 75 minutes.
- Take out of the oven and let rest 5 minutes before serving.
Nutrition Facts : Calories 319 kcal, Carbohydrate 1 g, Protein 24 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 142 mg, Sodium 693 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
FANTASTIC BAKED CHICKEN LEG QUARTERS
A delicious and super flavorful recipe that uses the inexpensive leg quarter from the chicken and lots of veggies for a filling and healthy weeknight meal.
Provided by Scott G
Categories Main Course
Time 1h
Number Of Ingredients 15
Steps:
- Heat a large cast iron or other heavy, oven proof pot over high heat. Add the olive oil. Preheat your oven to 375 degrees.
- Season the chicken liberally with salt and pepper on both sides. Add to the pan skin side down and leave to brown for 2-3 minutes. Flip and repeat. Remove from the pan and set aside.
- Add all the veggies into the pan. If it looks like the pan will be too crowded, split into 2 batches. Add in the salt and pepper. After 5 minutes of cooking, add in the tomato paste. Stir to incorporate. When the veggies start browning, add in the balsamic vinegar and mix well. Immediately remove from the heat and set the veggies aside. Turn off the heat to the stove.
- Layer the chicken in the bottom of the pan. Top with the lightly browned veggies. Cover the pot and bake in the oven for 35 minutes. Remove from the oven, serve hot into bowls and top with the parmesan cheese. Happy eating!
Nutrition Facts : Calories 505 calories
SPICE ROASTED CHICKEN QUARTERS
A simple yet flavourful chicken, with spice rub and a maple-mustard glaze. This pairs perfectly with herb roasted potatoes and corn.
Provided by WestCoastMom
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h55m
Yield 8
Number Of Ingredients 17
Steps:
- Trim any overhanging skin from the chicken pieces. Whisk brown sugar, sea salt, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 1 1/2 teaspoons paprika, oregano, dry mustard, celery seed, and cayenne pepper together in a bowl. Rub spice mixture over all chicken pieces and under the skin of breast pieces; cover with plastic wrap and refrigerate for about 1 hour.
- Whisk maple syrup, yellow mustard, brown mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, and black pepper together in a bowl.
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Place chicken pieces skin-side up on prepared pan; place breast pieces in center of pan, and place leg quarters near the edges.
- Roast in the preheated oven 15 minutes; baste chicken with maple glaze. Rotate pan; roast 15 minutes, and baste again with maple glaze. Continue roasting until chicken is no longer pink at the bone and juices run clear, basting again if needed, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 469 calories, Carbohydrate 10 g, Cholesterol 145.4 mg, Fat 26 g, Fiber 0.5 g, Protein 46.4 g, SaturatedFat 7.2 g, Sodium 836 mg, Sugar 7.9 g
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