Diana Rattray is definitely an enthusiastic home prepare and foodie with a love for Southern cooking and Southern food history. Find out more
Updated April 11, 2016.
Tender, juicy roasted chicken leg quarters are not only seen simple to prepare and scrumptious, they're easy around the budget! This recipe doubles having a quartered whole chicken, or use 4 split chicken breasts.
Serve this tasty chicken with mashed or roasted taters as well as your favorite side vegetable dishes or salads for any memorable family meal or Sunday dinner. The recipe is definitely bending for any large family or party.
Ingredients
- 4 cloves garlic clove, finely minced
- 1 teaspoon dried leaf oregano
- 1/2 teaspoon kosher salt
- 1 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon freshly ground pepper
- two tablespoons extra virgin essential olive oil
- 4 chicken leg quarters
- 1/2 cup chicken broth (part dry white-colored wine, if preferred)
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Preparation
Heat the oven to 425°.
Gently oil a 9-by-13-by-2-inch baking dish or line it with foil.
Combine the garlic clove, oregano, salt, chili powder, cumin, and pepper in a tiny bowl. Add essential olive oil and blend well. Make use of a mortar and pestle to create a paste consistency, or mash it having a fork.
Snip off any excess skin and fats. Arrange the chicken pieces within the prepared baking pan and rub the garlic clove mixture over each bit.
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Pour 1/2 cup of chicken broth in to the baking dish. If preferred, use 1/4 cup of dry white-colored wine with 1/4 cup of chicken broth.
Bake for forty to fifty minutes, before the chicken registers a minimum of 165° F on the food thermometer.*
*To check on for doneness, insert an immediate-read food thermometer in to the center thickest bit of chicken, not touching bone. Based on foodsafety.gov, chicken should be cooked low of 165° F.
- Omit the chili powder and ground cumin. Reduce the salt to at least oneOr4 teaspoon and add 1 1/2 teaspoons of Cajun or Creole seasoning towards the oil and garlic clove mixture.
- Substitute melted butter for that essential olive oil.
- Chop up about 1 1/2 to two pounds of taters (or really small or fingerling taters) and two to three carrots, toss having a couple of tablespoons essential olive oil, and arrange the vegetables round the chicken pieces. Roast before the chicken is completed and taters are tender.
Make use of the recipe with drumsticks for any Superbowl gathering or tailgating. Roast the chicken and serve it warm from the slow oven.
