Garlic Roasted Chicken Leg Quarters

A while back, my fiancé challenged me to cook 30 different chicken-based recipes for dinner each night for 30 days. At first I was a bit tentative since I’ve never spent the time to find that many different recipes, especially based off of chicken, but because the fiancé and I have been trying to get back in shape for the wedding, the low fat and high protein meat that chicken provides is a perfect place to start experimenting with healthy meals.

Tonight was the first night of my 30 chicken dinner challenge. We stopped by Lucky and picked up 3 chicken leg quarters for only $1.89. It was the first time I’ve ever cooked chicken quarters, so my fiancé helped hunt down this recipe from southern food recipes.

INGREDIENTS

  • 4 cloves garlic, finely minced (very fine..)
  • 1 teaspoon dried leaf oregano
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • dash freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 chicken leg quarters
  • 1/2 cup chicken broth (part dry white wine, if desired)

PREPARATION

STEP 1: Heat oven to 425°

STEP 2: Combine the garlic, oregano, salt, chili powder, cumin, and black pepper.

Garlic Roasted Chicken Leg Quarters

Mince the garlic smaller than this. Without a mortar and pestle, it is difficult to grind this size into a paste.

STEP 3: Add olive oil and mix well. Use a mortar and pestle to make a paste consistency, or mash with a fork.

Garlic Roasted Chicken Leg Quarters

Mashed this with a fork. As you can see, the larger chunks of garlic are hard to crush into a paste. This still works well to cover the chicken.

STEP 4: Snip off any excess skin on chicken quarters. Arrange the chicken pieces in a baking dish and pat the garlic mixture over each quarter. Pour 1/2 cup of chicken broth (part dry white wine, if desired) into the baking dish.

Garlic Roasted Chicken Leg Quarters

Evenly spread the paste over the entire top of the chicken. Poor chicken broth to cover the bottom 1/8 inch of the chicken.

STEP 5: Bake for 40 to 50 minutes, or until juices run clear (closer to 40 minutes for smaller legs)

Garlic Roasted Chicken Leg Quarters

After 40 minutes in the over. Browned and slightly crispy paste and broth has turned golden with the chili powder.

FEEDBACK

This is an amazingly easy recipe, especially for those on a budget and looking for some chicken with tons of flavor. I followed the recipe to the ‘T’ but would like to explore the white wine suggestion made in the original recipe in the future.

Garlic Roasted Chicken Leg Quarters

Served with a side of wild rice. Excellent flavor, but as this was the first time I cooked wild rice, I ended up burning it, so it was tough for the fiancé and his braces. Practice makes perfect 🙂

Based on quotations from my fiancé while waiting for, and eating the chicken…

  • “That chicken smells AMAZING babe! I’m so excited!”
  • “This tastes just like that store-bought pre-made seasoning, but much better”

… and my own. This is an absolutely fantastic recipe and I’d definitely come back to this to make it again.

Future Suggestions for Sides:

  • Wild Rice (don’t burn it!)
  • Steamed Veges
  • Mashed Potatoes

UPDATE

My mom saw my post and wanted to try this, so while on a weekend trip home, I made it with her with a simple modification: the addition of 1/4 cup rosemary. It definitely made this recipe have a completely different flavor. Very good though! If you like rosemary, give this addition a go 😉

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