Best Rosemary Garlic Chicken Leg Quarters Recipes

Crispy Baked Rosemary-Garlic Chicken Legs image

Provided by Tyler Florence

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 10

12 chicken legs
2 cloves garlic, minced
4 stems rosemary, leaves picked and roughly chopped
4 cups panko bread crumbs
Kosher salt and freshly ground black pepper
2 eggs
2 cups milk
3 cups all-purpose flour
Extra-virgin olive oil
Lemon wedges, for serving

Steps:

Preheat the oven to 350 degrees F. Put a sheet tray in the oven to preheat.
Wash and trim the chicken legs of any excess fat. Mix the garlic, rosemary and panko together in a shallow rimmed dish and season well with salt and pepper. Alternately, crush the garlic and rosemary with some olive oil and salt in a mortar and pestle.
Crack the eggs into a similar dish, add the milk and whisk to combine. Season with salt and pepper, to taste. In another dish add the flour and season with salt and pepper, to taste.
Take the chicken legs and 1 at a time, dredge in the flour, then the egg wash and then coat well with the rosemary-garlic panko bread crumbs. Lay the chicken legs out on a tray lined with parchment paper, as you work. Refrigerate the legs for about 15 to 20 minutes for the breading to set.
Remove the hot sheet tray from the oven and drizzle with a good amount of olive oil. Arrange the chicken legs carefully on the tray, spacing them out evenly (the chicken will sizzle when added to the hot oil). Roast until the chicken legs are golden and crispy, about 35 to 40 minutes Remove the chicken from the oven to a serving platter. Season with salt and serve with lemon wedges.

Rosemary-Garlic Chicken Leg Quarters image

Provided by Lynette ! @breezermom

Categories Chicken

Number Of Ingredients 12

3 - carrots or celery ribs
5 pound(s) chicken leg quarters
2 tablespoon(s) fresh rosemary, chopped
2 teaspoon(s) sweet smoked paprika
2 1/2 teaspoon(s) kosher salt, divided
1 1/4 teaspoon(s) black pepper, freshly ground, divided
12 clove(s) garlic, sliced
3 tablespoon(s) olive oil
1/2 cup(s) chicken broth
2 pound(s) fingerling gold potatoes, halved
1 teaspoon(s) olive oil
- fresh rosemary, for garnish

Steps:

Place carrots or celery in a single layer in a 5-quart slow cooker.
Remove the skin from the chicken and trim fat. Stir together the rosemary, paprika, 1 1/2 tsp salt and 1 tsp pepper. Rub the mixture over the chicken.
Saute garlic in 3 taglespoons hot oil in a large skillet over medium heat for 2 minutes or until golden brown. Transfer to a bowl using a slotted spoon; reserve the oil in the skillet. Cook half the chicken in the reserved oil in skillet 3 to 4 minutes on each side or until golden brown. Transfer to the slow cooker, reserving the drippings in the skillet. Repeat with remaining chicken.
Add the broth and garlic to the reserved drippings in the skillet and cook 1 minute,, stirring to loosen particles from the bottom of the skillet; pour over the chicken in the slow cooker. Cover and cook on high for 2 hours.
Toss the potatoes with 1 teaspoon oil and the remaining 1 tsp salt and 1/4 tsp pepper; add to the slow cooker. Cover and cook 2 more hours.
Transfer chicken and potatoes to a serving platter, and pour the juices from the slow cooker through a fine wire-mesh strainer into a bowl. Skim the fat from the juices. Serve immediately with chicken and potatoes.

Lemon-Rosemary-Garlic Roasted Chicken Quarters image

Provided by MarthaStewartWanabe

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 14

2 chicken quarters, skin-on
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper, ground
1/2 teaspoon chicken bouillon powder
1 tablespoon rosemary, dried
5 garlic cloves, minced
4 white potatoes, pealed and quartered
1/4 teaspoon salt
1/4 teaspoon black pepper, ground
1 tablespoon olive oil
1 yellow onion, large, pealed and cut into 1-inch slices
2 tablespoons butter, melted
1 lemon, juice of

Steps:

Preheat oven to 400°F.
In a small roasting pan or other metal baking dish, arrange pealed and quartered potatoes. Drizzle with 1 tbs. olive oil and season with 1/4 teaspoons salt and 1/4 teaspoons pepper. Toss to coat, arrange in a single layer then arrange chunks of onions throughout the potatoes.
Rub chicken quarters with 1/4 teaspoons salt, 1/4 teaspoons pepper, chicken bouillon powder, rosemary, garlic and olive oil.
Arrange quarters atop potatoes in roasting pan, drizzle chicken and potatoes sticking out from underneath with melted butter. Then squeeze the lemon atop all.
Roast uncovered for 35-40 minutes at 400°F.
Then increase oven temperature to 425 F and roast for another 10-15 minutes until skin is lightly browned and crispy, and juices run clear from the thickest part between the drumstick and thigh.
Remove from oven and allow to rest for 10 minutes before serving.