Herb Roasted Chicken Leg Quarters Recipe

From the archives. This recipe was originally published three years ago, but has managed to be in the top ten most visited recipes here for the entire time.  I thought it deserved an update and a quick polish.  Hope Y’All still enjoy!

I don’t know if your local market carries them, but around here they occasionally put 10 lb bags of frozen chicken leg quarters on sale. When they do, I jump at the chance to snap some up, knowing that for just my wife and I, this six dollar purchase (sometimes I can find them for as little as three dollars!) will fuel about 5 meals.

The rub is, that’s just a whole lot of chicken. The great part is that chicken is versatile, and legs and thighs are especially so. To be honest though, sometimes I just want my chicken to taste like chicken, and that’s the reason I tossed this together for lunch yesterday.

This is so simple that a recipe really isn’t needed, but I’ll post it in standard format anyway. Adjust the amounts (which I’ve not given) to suit. This particular dish can be a main course or a simple lunch, and can serve from one to as many people as you’d like to feed.

I just love chicken.

Herb Roasted Chicken Leg Quarters Recipe

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Serving Size: 1 leg quarter

Herb Roasted Chicken Leg Quarters Recipe

Simple, flavorful, roasted chicken leg quarters that are perfect for a weeknight meal, but tasty enough for company.

Ingredients

  • Chicken Leg Quarters
  • Rosemary
  • Thyme
  • Salt
  • Pepper
  • Chardonnay or other white wine

Instructions

  1. Rinse chicken leg quarters and pat dry. Coat liberally with salt and pepper. Place skin side up in a roasting pan or other oven safe pan deep enough to collect the drippings. Sprinkle rosemary, thyme and pepper on skin side. (Pat in a bit if you like)
  2. Pour enough wine into the dish to just cover the bottom (This will cook off, but adds a nice flavor).
  3. Roast in a 350°F oven for approximately 35 to 40 minutes or until juices run clear if pricked.
  4. Let rest 10 minutes before serving.
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What I would done differently had I thought about it at the time:

I would have drained the legs on a rack or paper towel before I served them. Leg Quarters have a lot of fat under the skin, and much of it will render out in cooking. I call that a good thing since the chicken is basically braising on the bottom, but it can be a bit greasy if you are in a hurry to get to it as I was.

Other then that, it was great. In fact, I think I’m going to go make up the rest of it in a few minutes. It’ll make a great quick lunch for both my wife and myself tomorrow.

Here’s an added bonus: If the recipe above looks good, check out this alternate method for baking your leg quarters!

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