Tender, juicy roasted chicken leg quarters are not only easy to prepare and delicious, they're easy on the budget! This recipe could also be used with a quartered whole chicken, or use 4 split chicken breasts.
Serve this tasty chicken with mashed or roasted potatoes and your favorite side vegetable dishes or salads for a memorable family meal or Sunday dinner. The recipe is easily doubled for a large family or party.
Heat the oven to 425°.
Lightly oil a 9-by-13-by-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 olive oil and mix well. Use a mortar and pestle to make a paste consistency, or mash it with a fork.
Snip off any excess skin and fat deposits. Arrange the chicken pieces in the prepared baking pan and rub the garlic mixture over each piece.
Pour 1/2 cup of chicken broth into the baking dish. If desired, use 1/4 cup of dry white wine with 1/4 cup of chicken broth.
Bake for 40 to 50 minutes, until the chicken registers at least 165° F on a food thermometer.*
*To check for doneness, insert an instant-read food thermometer into the center thickest piece of chicken, not touching bone. According to foodsafety.gov, poultry must be cooked to a minimum of 165° F.
- Omit the chili powder and ground cumin. Decrease the salt to 1/4 teaspoon and add 1 1/2 teaspoons of Cajun or Creole seasoning to the oil and garlic mixture.
- Substitute melted butter for the olive oil.
- Cut up about 1 1/2 to 2 pounds of potatoes (or very small or fingerling potatoes) and 2 to 3 carrots, toss with a few tablespoons of olive oil, and arrange the vegetables around the chicken pieces. Roast until the chicken is done and potatoes are tender.
Use the recipe with drumsticks for a Superbowl gathering or tailgating. Roast the chicken and serve it warm from a slow cooker.
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