Roast Chicken Leg Quarters

chicken1

The one thing everyone hates about oven roasted chicken is the rubbery skin. This recipe will give you mouth-watering juicy meat with a crispy tasty skin.  I came up with this recipe in the fall as we eat a lot of roast chicken in the fall, I don’t know why but my family seems to treat this as a fall comfort food. My wife and I also do make this in the summer as well as all year round just not as much as we do in the fall and winter.

I prefer to use leg quarters for this because i think the dark meat has more flavor and is more forgiving than white meat. I mean how many of us have bitten into over cooked chicken breast and felt like you just got a mouthful of saw dust, or even worse taken that big bite of under cooked chicken and just immediately lost your appetite

The technique i use to get the crispy skin is two-fold but very easy.  The first thing I do is to set a stick of butter out on the counter to soften. Preheat the oven to 375, take 1 tablespoon each of white pepper, salt, garlic powder and Adobo seasoning and mix together in a small bowl. Remove the legs from packaging and pat dry.  Take the softened butter and cut 2 pads of butter for each of the leg quarters. Then place each of the pads in the seasoning mix and cover with the seasoning.

IMG_0346IMG_0347

Now for the hardest part of this recipe (other than the clean up), using your fingers separate the skin from the chicken and place 1 pad of seasoned butter under the skin on the drumstick and 1 under the skin on the thigh. You can then take a little of the seasoning and sprinkle it over the chicken, but in my opinion it doesn’t need it because as the butter melts under the skin the seasoning spreads onto the meat and under the skin.  IMG_0348

I then take a 9×12 glass baking dish and cover it with a wire cooling  rack so that the air can circulate around the chicken and it will stay up out of the fat that will be caught by the baking dish essentially turning any oven into a convection oven thus giving you the crispy skin. Now I use a glass baking dish only because that is what I have any dish that you can place a rack in to keep the chicken up out of the fat and let the air circulate will work great. There are several different companies that are making what they are calling crisper trays that would also work very well for this like Gotham SteelIMG_0349

All that is left is to put them in the oven and cook at 375 for an hour. and after the hour turn the temp up to 400 for 15 minutes. The result is a juicy crispy piece of chicken. Serve with a nice side of stuffing and corn or mashed potatoes and green beans.

The worst part of this entire recipe is cleaning up all the left over fat in the bottom of the backing dish

INGREDIENTS:

4 Chicken Leg Quarters

1 Stick Butter Softened

1 Tablespoon White Pepper

1 Tablespoon Salt

1 Tablespoon Garlic Powder

! Tablespoon Adobo Seasoning

DIRECTIONS:

1 Preheat oven to 375

2 mix together white pepper, salt, garlic powder, and Adobo

3 Cut 2 pads of butter for each leg quarter

4 Dip butter pads into seasoning mix and coat

5 Place one pad of seasoned butter under the skin on each drumstick and one pad under the skin on each thigh.

6 Place chicken on rack above a baking dish

7 Bake at 375 for 1 hour

8 After first hour turn oven up to 400 and bake for another 15 minutes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s