First, please allow me to ask you…please source your chicken as best as you can. It really is so very important not only for your health, but also for our environment. Vote with your dollar. If you struggle with costs, buy in bulk…also…with each meal eating twice as many vegetables than meat allows you to eat high-quality meats but overall eating less of them thus cutting down the costs.
Second, if you want the most delicious chicken ever….brining is a very key step.
Recipe: Main Dish – Baked Chicken Leg Quarters
- Paper towels
- Large short-rimmed baking sheet
- If you want: Foil, Silpat, or Parchment Paper
- Chicken Leg Quarters
- Avocado Oil
- If you want: Lemons or Limes
- Spices of Choice – If you like super easy use a pre-mixed herb and or spice blend
- General – Salt, Pepper, Garlic Powder, and Bragg’s 24 Herbs & Spices Seasoning
- General – Salt, Pepper, Garlic Powder, Onion Powder, Paprika
- Lemon Pepper – Salt, Pepper, Lemon Zest
- Greek – Salt, Pepper, Garlic Powder, Onion Powder, Paprika, Basil, Oregano, Thyme, Dill, Rosemary, Nutmeg, Parsley
- Greek – Salt, Pepper, Garlic Powder, Onion Powder, Basil, Thyme, Mint, Marjoram, Chives
- Italian – Salt, Pepper, Garlic Powder, Onion Powder, Oregano, Basil, Parsley
- Mexican – Salt, Pepper, Garlic Powder, Onion Powder, Paprika, Oregano, Parsley, Chili Powder, Cumin
- Cajun – Salt, Pepper, Garlic Powder, Cumin, Coriander, Paprika, Cayenne, Oregano
Preheat oven to 350 degrees.
Remove chicken from brine, rinse in cold water, and place on paper towels. Use additional paper towels to dry the chicken. Use avocado oil to grease the short-rimmed baking sheet. If you choose to use lemons or limes, slice them thinly and place a layer on the bottom of the short-rimmed baking sheet.
Once the chicken is dry, smear with avocado oil or butter on the underside of the chicken and season with spices of choice. Then place on the short-rimmed baking sheet, bottom side (you just seasoned) down.
Then smear with avocado oil or butter on the skin-side of the chicken and season with spices of choice.
If using lemon or limes and have some left over, place the remainder of slices around the chicken pieces. Also, if using fresh herbs you can put them under the skin of the chicken with some butter for increased flavor.
Place in oven for 1 hour to 1 hour and 15 minutes (non-convection time). The skin will be or should be brown and crisp. If it isn’t crisp and you have a convection function use the convection for the last 10 minutes of baking or use the broiler function for the last 5 minutes of baking.
Pull out of the oven and allow to rest for 10 to 15 minutes before eating.
Done. Eat. Enjoy.
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