These Garlic Roasted Chicken Leg Quarters make a regular appearance in my house. They make a great midweek meal – comforting when served with potatoes in winter, but they make a great summer meal too when served alongside a leafy green salad.
I start this dish by making a garlic paste which I rub into the chicken legs. I place the legs in a roasting dish. Then pour in some chicken broth. You can use ¼ cup of dry white wine with ¼ cup of chicken broth if you prefer. Cook in the oven for 45 minutes or until the chicken registers at least 165 °F on a food thermometer.
To make the Garlic Roasted Chicken Leg Quarters, you will need the following ingredients:
Preheat the oven to 425 °F. Lightly oil a 9x13 inch roasting dish.
Mix the garlic, oregano, salt, chili powder, cumin, and black pepper together in a small bowl. Pour in the olive oil and mix well. Make a paste consistency using a pestle and mortar.
Cut off any excess skin and fat on the chicken legs. Place each leg in the roasting dish and rub the garlic paste all over each piece.
Pour the chicken broth into the baking dish.
Roast in the oven for 45 minutes until the chicken is cooked through.
Serve with mashed potato for a healthy and wholesome winter dinner.
This Garlic Roasted Chicken Leg Quarters is a really simple, but delicious midweek dinner. Try it soon and don’t forget to come back and leave a comment below.
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