GARLIC ROASTED CHICKEN LEG QUARTERS
Steps:
- Gather the ingredients.
- Preheat the oven to 425 F. Lightly oil a 9 x 13 x 2-inch baking dish or line it with foil.
- Combine the garlic, oregano, salt, chili powder, cumin, and black pepper in a small bowl. Add the olive oil and mix well. Use a mortar and pestle to form a paste or mash it with a fork.
- Snip off any excess skin and fat deposits from the chicken. Arrange the leg quarters in the prepared baking dish and rub the garlic-spice mixture over each piece.
- Pour 1/2 cup of chicken broth into the bottom of the baking dish. If desired, use 1/4 cup of chicken broth with 1/4 cup of dry white wine instead.
- Bake the chicken, uncovered, in the preheated oven for 40 to 50 minutes, or until the chicken registers at least 165 F on a meat thermometer .
- Enjoy.
Nutrition Facts : Calories 189 kcal, Carbohydrate 2 g, Cholesterol 83 mg, Fiber 0 g, Protein 16 g, SaturatedFat 3 g, Sodium 414 mg, Sugar 0 g, Fat 13 g, ServingSize 4 servings, UnsaturatedFat 0 g
SLOW ROASTED CHICKEN LEG QUARTERS
Learn how to make the juices and meat fall from the bones of these chicken leg quarters, while still achieving a super crispy skin. The secret to this amazing Slow Roasted Chicken Leg Quarters recipe is to roast it low and slow and then finish it off on a high temperature, to crisp up the skin.
Provided by Edyta
Categories Dinner
Number Of Ingredients 5
Steps:
- Preheat your oven to 300F.
- Spray your baking sheet with cooking spray.
- Pat dry your chicken. Season your chicken legs on both sides with approximately 1/4 teaspoon of each: salt, pepper, and paprika. Cover the sheet with aluminum foil and place it in the middle rack in the oven.
- Roast the chicken covered in 300F for 1 hour and 30-40 minutes* (See Recipe Notes below)
- Remove the foil, raise the temperature of the oven to 425F.
- Spoon some of the juices over the chicken. If needed add some water to the sheet pan.
- Roast the chicken on high temperature for another 10-15 minutes* (See Recipe Notes) Serve warm.
Nutrition Facts : Calories 490 kcal, Protein 49 g, Fat 30 g, ServingSize 1 serving
SLOW ROASTED CHICKEN LEGS
A cheap and tasty recipe.
Provided by alirich8
Time 1h40m
Yield Serves 5
Number Of Ingredients 6
Steps:
- Heat oven to 300F, 150C (fan) Wipe around your baking tray with the oil. Place the chicken legs into the tray and smear each with butter and sprinkle on the mixed herbs. Season. Cover tightly with foil. Bake for one hour basting after half an hour.
- After an hour increase the temperature of the oven to 400F, 200C (fan) and roast for another half hour uncovered. Now is the time to add any roast vegetables that you may want. After half and hour take the chicken out to rest and make a gravy from the juices.
- To make the gravy: Mix a couple of tablespoons of plain flour to the chicken juices to make a loose paste and cook gently for a minute. Crumble in a chicken stock cube and gradually add 1/2-3/4 pint of water stirring well until bubbling and thickened. Season if required.
SLOW-COOKED CHICKEN DRUMSTICKS
These delicious drumsticks are made in the oven and when they are done the meat falls right off the bone. Also, you can add more seasonings of your choice.
Provided by cheftini
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 3h10m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Grease a baking pan with cooking spray.
- Arrange chicken drumsticks on the baking pan. Sprinkle Cajun seasoning, poultry seasoning, garlic powder, salt, and pepper over chicken. Sprinkle flour on top. Spray cooking spray over chicken. Cover baking pan with aluminum foil.
- Bake in the preheated oven until juices run clear, about 2 1/2 hours. Uncover and spread barbeque sauce evenly over chicken.
- Continue baking, uncovered, until chicken is tender and falling off the bone, about 30 minutes more.
Nutrition Facts : Calories 351.5 calories, Carbohydrate 9.9 g, Cholesterol 126.2 mg, Fat 16.3 g, Fiber 0.3 g, Protein 38.6 g, SaturatedFat 4.4 g, Sodium 506.1 mg, Sugar 6.6 g
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
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.
SLOW-ROASTED CHICKEN WITH GARLICKY GREEN BEANS AND SAGE
This may look like just plain chicken and green beans, but by dropping the oven temperature to 325 degrees and slow roasting for 1½ hours, these simple ingredients become so much more: The green beans, which are tossed with olive oil, sage and garlic, will no longer be snappy and bright green, but will slouch and sweeten. The chicken will be tender enough to pull apart with your fingers. (Its skin will be crisp but pale, so for browner skin, broil for a few minutes after roasting.) And the flavorful chicken drippings will mingle with the aromatics on the sheet pan, creating a spectacular, no-effort pan sauce.
Provided by Ali Slagle
Categories easy, poultry, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 325 degrees. Toss the green beans, garlic cloves and sage leaves with ¼ cup of the olive oil. Season with salt and pepper, and arrange in an even layer on a sheet pan. Rub the chicken with the remaining 2 tablespoons oil and 1 tablespoon salt. Arrange among the green beans and season with black pepper; scoot any green beans out from under the chicken. (It's okay if the green beans are clumped together.) Roast, tossing the green beans occasionally, until the chicken is cooked through, and the green beans are dark green and wrinkled, about 1 hour 30 minutes.
- Transfer the chicken to a platter. Stir the vinegar into the green beans and season with salt and pepper to taste. Transfer the green beans and garlic to the platter, scraping all the pan drippings and browned bits from the pan.
- Eat the chicken with the green beans, cloves of roasted garlic and a spoonful of the pan drippings. Optionally, if you'd like the chicken's skin to be more browned, return the chicken to the sheet pan and broil until golden.
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