Garlic Roasted Chicken Leg Quarters

Here is a delicious, easy and economic chicken recipe from the southern cooking section.

Garlic Roasted Chicken Leg Quarters
By Diana Rattray,

Garlic roasted chicken leg quarters are tasty and easy on the budget. Serve this chicken with roasted or mashed potatoes and your favorite vegetables.

* 4 cloves garlic, finely minced
* 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)

Heat oven to 425°.

Combine the garlic, oregano, salt, chili powder, cumin, and black pepper. Add olive oil and mix well. Use a mortar and pestle to make a paste consistency, or mash with a fork.

Wash chicken leg quarters and pat dry. Snip off any excess skin. 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. Bake for 40 to 50 minutes, or until juices run clear.
Serves 4.


For a lower fat version with all the flavor, rub the paste UNDER the skin before cooking.  The skin on will keep the flavor and moisture in the meat, then remove the skin before serving.  And, a thank you to my friend Lori for this next tip: at a tablespoon or so of brown suger to the paste – it adds a nice depth without too much sweetness.   I think I need to get the recipe for the super potato salad that Lori made for our July 4th party, too!  Lori is a great cook, too.  I think it has to do with being born between August 14 (my b-day) and August 16 (Lori’s b-day.  August 15 = Julia Child’s b-day.  <grin>