OVEN BAKED CHICKEN LEG QUARTERS RECIPE RECIPES

Steps:

• Preheat oven to 375.
• Line a large glass baking dish with foil. You can also add a baking rack to the pan to keep the chicken out of the grease and to help air circulate and make it crispier.
• Remove excess fat from chicken quarters.
• Separate the skin from the chicken, taking care that the skin stays attached at most points on the chicken. (You just want a flap. Do not remove the skin).
• Brush the chicken (under the skin) with soy sauce.
• Sprinkle some garlic powder, seasoned salt and dill weed on the chicken under the skin (I estimated the 1 tsp measures. Use as much or as little as you're comfortable with) and rub into the chicken.
• Arrange the leg quarters in the pan, skin side up, taking care not to crowd. They need space to cook properly.
• Brush both sides of the leg quarters with soy sauce.
• Sprinkle the skin with garlic powder, seasoned salt and dill weed (to taste).
• Place on middle rack in over and bake uncovered for an hour.
• After an hour, increase oven temp to 400 and bake 15 minutes.
• Chicken is done when internal temp reaches 165 (insert meat thermometer at thickest part of thigh, taking care not to touch the bone).
• Let stand for 5 minutes before serving.

Steps:

• Preheat oven to 450°. Toss potatoes and carrots in bottom of large baking dish with 1 tablespoon oil. Season with salt and pepper.  Pat chicken dry with paper towels, drizzle with remaining tablespoon oil, and season with salt and pepper. Arrange, skin-side up, on top of vegetables in baking dish. In a small bowl, stir together mustards, maple syrup, thyme, and red pepper flakes. Brush on top of chicken and drizzle any extra over vegetables.  Roast chicken until golden and a thermometer inserted into thickest part of thigh registers 160°, about 35 minutes.  Remove from oven and brush thighs with chicken drippings. Turn oven to broil and broil thighs until deeply golden, 2 to 3 minutes. Let cool slightly, then sprinkle with parsley before serving.