Baked in the oven Quarter chicken leg With a rich vegetable base it is perfect Summer style dinner My whole family loves it. Extremely tender and juicy meat on the inside and crispy skin baked to perfection on the outside… it’s all about over 1 hour. And on top of that, this recipe is so simple that it’s almost impossible to mess it up. Let me show you how I cook it.
Chicken leg quarters… what are they?
A chicken leg consists of thigh And the mining, these are often sold separately as you know. But you can also buy all the legs or even the so-called “Quarter chicken leg” which is actually the full leg and a small part of return of the chicken
So why should you buy the “quarter” and not just the thighs or the drumsticks? The main reason is the price. Just as it is cheaper to buy the whole chicken, so are chicken quarters less expensive Also, simply because there is less work involved on behalf of the producer.
How long to bake chicken thigh quarters?
Based on their size, chicken quarters take 45-50 minutes to bake b 400F or 200C. The safe internal temperature for chicken set by the FDA is 165F or 74C.
List of ingredients:
5 Quarter chicken leg
1 Red pepper
1 Yellow pepper
2 Red onions
5 Garlic cloves
½ cup of cherry tomatoes
½ cup of olives
lemon juice
4 spoons of olive oil
3 spoons of soy sauce
1.5 tsp of salt
1 teaspoon of black pepper
1 teaspoon of red paprika
Fresh rosemary
Fresh scent
1 tbsp of butter
1 tbsp of honey
How to bake chicken thigh quarters
Watch the video or scroll down for step-by-step instructions:
Let’s start with spice Our chicken leg quarters. We need 4 tablespoons of Olive oil3 tablespoons of soy sauceA teaspoon and a half of Salt1 teaspoon crushed black pepper1 teaspoon of red paprika and how much lemon juice (half of 1 lemon). Mix everything properly to make sure the salt dissolves.
adds some Herbs It’s always a good idea. I used fresh basil and rosemaryBut you can also use thyme, oregano or coriander. Just chop them up quickly and add them both to the marinade.
in with the chicken quarters. Using your hands to coat them in the marinade works best, just don’t forget to wash your hands afterwards. Safety first, right? Let the flesh soak up the flavors for a while and use the time to prepare the vegetables. If you have time, let the quarters soak a A few hours or even overnight.
Now for the vegetables. You can use the same vegetables as I did, or choose your own. I went with Red and yellow pepper which I cut into small pieces. I also used two small ones Red onions Slice into thin pieces and 5 Garlic cloves (chopped) to further enhance the flavors.
The next step is Brown the quarters of the chicken on high heat on both sides. i used Olive oil, but feel free to use your favorite type. You will need to use a large pan for this, or do it in two batches. Each side takes approx 3 minutesKeep in mind that we are not trying to cook the meat at this point.
After browning, remove the chicken legs from the pan and drop in a spoonful of butter. Let it melt, add a tablespoon of honey.
Now add all vegetables you prepared Fry on approx 3 minutes and stir often. Do not cook the vegetables for too long or they will start to fall apart and lose their shape.
Enter with about half a glass of Cherry tomatoes, mine were quite small so there was no need to cut them at all. And don’t forget to season the vegetables just a little. touch of salt and black pepper That’s all we need. Mix properly and we are ready for the next step.
Transfer the vegetables to a deep baking dish including all juices from the pan and spread them evenly to form a solid base.
Place the chicken thigh quarters on top of the vegetable base and make sure there is some space between them. Now fill in these blanks with Black and green olives, I used about half a cup of them. Push the olives down a little, so they don’t sit on top of the chicken legs.
There should be some Spare marinade Left, don’t let it go to waste and pour it over the chicken legs.
And we are ready to bake. Preheat the oven to 400F or 200C and bake approx 45-50 minutes, depending on the size of the chicken quarters you are using. You can make the Roasting mode On to the final 5 to 7 minutesto break the skin a little.
And we’re done! These baked chicken legs go Really good with steamed rice, Baked potatos or Puree, the choice is in your hands. Don’t forget to add a lot of the delicious vegetables to the plate as well, they go exceptionally well with the meat.
Thanks for reading and see you soon.
Tips and optional changes to this recipe
- You can use the same recipe with Chicken thighs or drumsticks, the only change will be a slightly shorter baking time. Alternatively, you can even use Turkey wings or legsBut again…adjust the cooking time to reflect their size.
- Try changing the vegetables a bit in case I used something you don’t like. There will be excellent alternatives Zucchini, eggplant, carrot, celery, shallot, broccoli, pumpkin or even potatoes.
- Store the cooked chicken quarters in the refrigerator until 48 hours and reheat in the microwave.
More chicken recipes to try:
Marinated chicken wings with crispy potatoes.
Roasted chicken thighs with vegetables.
Chicken Stroganoff with pasta.
Fried chicken livers with mashed potatoes.
Deep fried Chicken wings in bread with fries.
Baked chicken leg quarters
Summer style chicken quarters baked in the oven with a rich base of vegetables.
- 5 Quarter chicken leg
- 1 Red pepper
- 1 Yellow pepper
- 2 Red onions
- 5 Garlic cloves
- ½ Goblet of cherry tomatoes
- ½ Goblet of olives
- lemon juice 1/2 lemon
- 4 spoons of olive oil
- 3 spoons of soy sauce
- 1.5 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of red paprika
- Fresh rosemary
- Fresh scent
- 1 tablespoon of butter
- 1 tablespoon of honey
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Clean the chicken thigh quarters with a paper towel and dry them. There is a bit of the back bone attached to the femur, you can cut it or leave it, the choice is yours.
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Prepare the seasoning mixture by mixing 4 tablespoons of olive oil, 3 tablespoons of soy sauce, 1.5 teaspoons of salt, 1 teaspoon of ground black pepper, 1 teaspoon of red paprika and juice of half a lemon. Add coarsely chopped rosemary and basil.
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Coat the quarters with the seasoning mixture and let sit on the counter. For best results, marinate in the refrigerator for several hours or overnight.
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Prepare the vegetables now. Cut the pepper and onion into small pieces or according to preference. Finely chop about 5 cloves of garlic. Wash the cherry tomatoes and drain the olives.
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Heat a little olive oil in a large pan and brown the quarters of the chicken on high heat on both sides. Give it about 3 minutes per side.
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Take out the chicken and add a tablespoon of butter to the same pan without cleaning it. Add the peppers, onion and garlic and sauté on high heat for about 3 minutes.
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Add the cherry tomatoes, season with salt and black pepper and sauté for another minute or two.
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Transfer the vegetables to a deep baking dish and spread them to create an even layer.
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Place the chicken legs on the vegetables and slice them to create some spaces between them. Fill these spaces with olives. If there is any marinade left, pour it over the chicken quarters.
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Heat the oven to 400F or 200C and bake for 45-50 minutes, depending on the size of the chicken quarters.
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For the last 5-7 minutes, turn on the grill mode to crisp the skin.
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Serve these baked chicken leg quarters with steamed rice, baked potatoes or mashed potatoes.
Calories: 473KKLCarbohydrates: 14Gprotein: 24GFat: 36GSaturated fat: 9GPolyunsaturated fat: 6GUnsaturated fat: 19Gtrans fat: 0.2GCholesterol: 126mgsodium: 1644mgpotassium: 517mgfiber: 2GSugar: 7Gvitamin: 1308IUVitamin C: 82mgcalcium: 46mgiron: 2mg
