Baked Chicken Legs 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.
Servings: 4 servings
Calories: 1832kcal
Ingredients
- 4 chicken leg quarters skin on
- 3 cloves garlic sliced
- 3 cups cherry tomatoes sliced in half
- 1 leek cleaned & sliced
- 1 onion Spanish sliced
- 1 zucchini diced
- 1 shallot sliced
- ¼ cup Parmesan cheese shredded
- 3 tablespoons olive oil
- 2 tablespoons herbes de Provence
- 1 tablespoon tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon balsamic vinegar
- 2 tablespoons kosher salt total for the dish
- 1 tablespoon freshly cracked black pepper
Instructions
- Heat a large cast iron or other heavy, oven-proof pot over high heat. Add the olive oil.
- Season the chicken liberally with salt and pepper on both sides, and sprinkle with the garlic powder and herbes de Provence. Add to the hot pan in a single layer, 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 to the pan. Split them into two batches if it looks like the pan will be too crowded. Season with salt and pepper. After 5 minutes of cooking, add the tomato paste. Stir to incorporate. When the veggies start browning, add the balsamic vinegar and mix well. Immediately turn off the heat and set the veggies aside.
- Layer the chicken pieces in the bottom of the pan. Top with the lightly browned veggies. Cover the pot and bake in the preheated oven for 35 minutes. Remove from the oven, serve hot in bowls, and top with the parmesan cheese.
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 1832kcal | Carbohydrates: 16g | Protein: 147g | Fat: 127g | Saturated Fat: 35g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 56g | Trans Fat: 1g | Cholesterol: 576mg | Sodium: 4178mg | Potassium: 2015mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2277IU | Vitamin C: 54mg | Calcium: 253mg | Iron: 11mg
