One of my favorite way to prepare chicken leg quarters is in the oven, slathered in herbs and a little olive oil. To top it off, I made an easy mushroom pan sauce.
Herbed Chicken Leg Quarters (printable version)
- 4 cloves garlic, finely minced
- 1 Tablespoon rosemary
- 2 Tablespoons thyme
- 2 teaspoons onion powder
- 2 teaspoons salt (more to taste)
- freshly ground black pepper
- 2-3 Tablespoons olive oil, plus more for baking dish (use the least expensive kind in this situation since you’re roasting)
- 4 chicken leg quarters, about 3-4 pounds total
Preheat oven to 375 degrees. Lightly coat the bottom of a 9x13 baking dish (I use glass) with a small amount of olive oil. Arrange chicken in dish, tossing to coat all sides in the olive oil.
Gently separate skin from meat of each piece of chicken. Put the minced garlic under the skin. In a small bowl, mix rosemary, thyme, onion powder, salt and pepper. Sprinkle/rub herb mixture over each piece of chicken on both sides.
Roast chicken, uncovered, for 45 minutes. Skin will be slightly browned and juices will run clear. Remove chicken from oven and place on a platter. Lightly cover with foil and let chicken rest for 10 minutes.
If desired, make the following pan sauce while chicken is resting.
Mushroom Pan Sauce
In a medium skillet, melt butter over medium high heat. Add drippings and mushrooms. Sauté until mushrooms are soft. Add balsamic vinegar, bring to a boil and continue to stir the mixture. Cook for a few minutes or so until vinegar reduces. Stir in flour and cook for a few additional minutes until flour is completely brown. Add milk to the skillet. Cook, stirring occasionally, until sauce thickens. Season with salt and pepper to taste. Serve immediately over chicken.