This roasted chicken leg quarters recipe is sophisticated enough for a delicious Sunday supper yet quick enough for a weeknight dinner. This easy roasted chicken is packed with flavor. You’ll get a crisp skin and an extra-tender roasted chicken recipe powered by a spicy marinade. Serve up with rice, veggies, or roasted new potatoes.
Photo credit: © Eatwell101.com
Ingredients you’ll need
Skin-on, boneless chicken legs
Garlic cloves, coarsely chopped
Ginger
Olive oil
Sriracha
Rice vinegar
Sugar
Fish sauce
Black pepper
Kosher salt
Limes for serving
Fresh cilantro, roughly chopped
Photo credit: © Eatwell101.com
How to Roast Chicken Leg Quarters
Prepare the Chicken:
Season chicken with salt and pepper. Heat oil in a skillet over high heat until hot but not smoking. Arrange chicken legs skin side down, and cook for 2 minutes. Reduce heat to medium-high; continue cooking skin side down until skin is golden brown.
For marinated chicken
Combine garlic, ginger, olive oil, Sriracha sauce, rice vinegar, sugar, fish sauce, salt, and pepper.
Transfer chicken into the marinade and coat well on each side.
Roast.
Preheat oven to 450°F (230°C), grill or broiler mode. Transfer chicken into a roasting pan, skin side up, and cook in the bottom of the oven until the skin crisps and the meat is cooked through. Let the roasted chicken legs rest covered for 5 minutes before serving.
Photo credit: © Eatwell101.com
Roasted Chicken Leg Quarters
by eatwell101
Yield: 2
Prep Time: 15 min
Cook Time: 25 min
Crisp and tender, this roasted chicken leg recipe is packed with spicy flavors.
Ingredients
- 2 skin-on, boneless chicken legs
- 2 garlic cloves, coarsely chopped
- 1 knob ginger, peeled, finely grated
- 3 tablespoons olive oil
- 3 tablespoons Sriracha
- 1 tablespoon rice vinegar
- 1/2 tablespoon sugar
- 1/2 tablespoon fish sauce (such as nam pla or Nuoc Mam)
- 1/2 teaspoon fresh cracked black pepper
- 1 teaspoon kosher salt
- 2 limes, cut into wedges for serving
- 1 handful fresh cilantro, roughly chopped
Instructions
- To make the roasted chicken: Preheat oven to 450°F (230°C), grill or broiler mode. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy skillet over high heat until hot but not smoking. Arrange chicken legs in skillet, skin side down, and cook for 2 minutes. Reduce heat to medium-high; continue cooking skin side down, until skin is golden brown, about 12 minutes.
- Meanwhile, prepare the instant marinade: in a shallow dish, combine garlic, ginger, olive oil, Sriracha sauce, rice vinegar, sugar, fish sauce, salt and pepper.
- Transfer chicken into the marinade and coat well on each side. Let sit for 5-10 minutes.
- Transfer chicken into a roasting pan, skin side up, and cook in the bottom of the oven for 20-25 minutes, until skin crisps and meat is cooked through. Rub the skin with a little of the remaining marinade after 15 minutes of cooking. Let the roasted chicken legs rest covered for 5 minutes before serving, garnished with cilantro and lime wedges.
Recipe Notes
- If you want to debone the legs by yourself, cut down the length of the chicken drumstick and thigh until you reach the bones. Scrape the meat away from the bones so your can remove the bone by pulling it away.
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Leave a Reply
Claude
2021-02-05 15:08:23
This was AWESOME! Family said fine restaurant quality
Bonny
2020-12-22 19:27:45
Omg my house smells awesome I can't wait til it's finished. I'll update after we eat
