Tangy Baked Chicken Quarters
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
37464 kcal
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Course
Main Course
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Cuisine
American
Tangy Baked Chicken Quarters
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Baked chicken legs are juicy, tender and irresistible with sweet roasted vegetables and the tangy, rich sauce. This easy recipe makes a complete family meal in about 45 minutes.
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Ingredients
- 4 chicken leg quarters
- 1 medium onion peeled and sliced into ¼" strips
- 1 Sweet Bell Pepper red, yellow or orange, seeded and sliced into ¼" strips
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ¾ teaspoon black pepper
- 1 teaspoon oregano
- ½ teaspoon red pepper flakes crushed
- ½ cup Pepperoncini peppers sliced
- ⅓ cup pepperoncini juice from jar
- ¼ cup parsley chopped
Instructions
- Preheat the oven to 425° F.
- In a small bowl, combine 1 teaspoon kosher salt, ¾ teaspoon black pepper, 1 teaspoon oregano, ½ teaspoon crushed red pepper flakes and stir to combine.
- Dry the 4 chicken leg quarters well with paper towels and season all over with the spice blend.
- Heat the skillet on your stovetop and over medium-high heat. When the pan is hot, add 1 tablespoon olive oil and swirl it around to coat the bottom. Place the leg quarters skin-side down in the pan and sear for 3-5 minutes.
- Flip the legs and sear for another 3-5 minutes. Transfer the quarters to a rimmed sheet pan (to catch juices).
- Add 1 medium onion, 1 sweet bell pepper to the skillet and stir until the vegetables are fragrant and start to wilt, about 2-3 minutes. Place the leg quarters, skin side up, on the vegetables and transfer to the oven.
- Bake the leg quarters for 20 minutes then add ½ cup sliced pepperoncini peppers and ⅓ cup juice from pepperoncini jar into the spaces between the legs. Shake the roasting pan to arrange the ingredients into a single layer and continue to bake for 5 minutes.
- Remove the quarters from the oven and check doneness with a meat thermometer - it should read 160°-165°F. Sprinkle the legs with ¼ cup parsley and serve.
Notes
- Depending on appetites, a single chicken leg quarter can feed 1-2 people. So, although I've indicated that it serves 4 -- if you've got kids or people with smaller appetites, the recipe can stretch further.
- Though the recipe doesn't add much additional liquid, the rendered fat from the chicken leg quarters adds enough to blend with the pepperoncini brine and create a luscious, tangy sauce.
Nutrition Information
Show Details
Calories
374.64kcal
(19%)
Carbohydrates
6.5g
(2%)
Protein
24.55g
(49%)
Fat
27.79g
(43%)
Saturated Fat
7.01g
(35%)
Polyunsaturated Fat
5.48g
(32%)
Monounsaturated Fat
12.54g
(63%)
Trans Fat
0.12g
(6%)
Cholesterol
141.61mg
(47%)
Sodium
703.41mg
(29%)
Potassium
475.92mg
(10%)
Fiber
2.14g
(9%)
Sugar
2.79g
(6%)
Vitamin A
1.498IU
(0%)
Vitamin C
57.93mg
(64%)
Calcium
38.18mg
(4%)
Iron
1.75mg
(10%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 37464 kcal
% Daily Value*
| Calories | 374.64kcal | 19% |
| Carbohydrates | 6.5g | 2% |
| Protein | 24.55g | 49% |
| Fat | 27.79g | 43% |
| Saturated Fat | 7.01g | 35% |
| Polyunsaturated Fat | 5.48g | 32% |
| Monounsaturated Fat | 12.54g | 63% |
| Trans Fat | 0.12g | 6% |
| Cholesterol | 141.61mg | 47% |
| Sodium | 703.41mg | 29% |
| Potassium | 475.92mg | 10% |
| Fiber | 2.14g | 9% |
| Sugar | 2.79g | 6% |
| Vitamin A | 1.498IU | 0% |
| Vitamin C | 57.93mg | 64% |
| Calcium | 38.18mg | 4% |
| Iron | 1.75mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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