Fantastic Baked Chicken Leg Quarters
A delicious and super flavorful recipe that uses the inexpensive leg quarter from the chicken and lots of veggies for a filling and healthy weeknight meal.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 4 people
- 4 Chicken Leg Quarters Skin On
- 1 Leek Cleaned & Sliced
- 1 Onion Spanish, sliced
- 3 cloves Garlic Sliced
- 1 Zucchini Diced
- 1 Shallot Sliced
- 3 cups Cherry Tomatoes Sliced in half
- 1 tbsp Tomato Paste
- 1 tsp Garlic Powder
- 2 tbsp Herbs de Provence
- 3 tbsp Olive Oil
- 1 tsp Balsamic Vinegar
- 2 tbsp Kosher Salt total for the dish
- 1 tbsp Cracked Pepper
- 1/4 cup Parmesan Cheese shredded
Heat a large cast iron or other heavy, oven proof pot over high heat. Add the olive oil. Preheat your oven to 375 degrees.
Season the chicken liberally with salt and pepper on both sides. Add to the pan skin side down and leave to brown for 2-3 minutes. Flip and repeat. Remove from the pan and set aside.
Add all the veggies into the pan. If it looks like the pan will be too crowded, split into 2 batches. Add in the salt and pepper. After 5 minutes of cooking, add in the tomato paste. Stir to incorporate. When the veggies start browning, add in the balsamic vinegar and mix well. Immediately remove from the heat and set the veggies aside. Turn off the heat to the stove.
Layer the chicken in the bottom of the pan. Top with the lightly browned veggies. Cover the pot and bake in the oven for 35 minutes. Remove from the oven, serve hot into bowls and top with the parmesan cheese. Happy eating!
- If you don't have leeks, don't worry about it. Just substitute another onion.
- Don't drain off the fat from browning the chicken. The fat is going to make the veggies taste incredibly good.
- Make sure that you taste the veggies before layering them onto the chicken. If they need a seasoning adjustment, it needs to happen before they go into the oven.
- If you want to REALLY kick this one up... Remove the baked chicken leg quarters from the pan after they are cooked. Add the veggies and cooking liquid to a blender. Make sure the blender is vented and covered with a towel so it doesn't splatter all over the kitchen. Puree the vegetables. Pour the puree over the chicken, sprinkle on the parmesan and some chopped fresh parsley. So incredibly good.