Chicken leg quarters marinated in a balsamic vinegar, soy sauce, rosemary, and brown sugar marinade then oven roasted till tender. Serve with pasta or rice for a simple, delicious meal.
I cooked these chicken leg quarters at night, and due to the lack of natural lighting, I waited until the next morning to do the photoshoot. Regrettably, marinated chicken skin does not hold up well after it sits overnight and takes on the look of a prune—with deep creases and wrinkles. These birds aged 90 years after sitting in my refrigerator for only 10 hours! I tried to revitalize them with a little warm blast in the oven to get the juices flowing and the skin a-glowin'. It helped.....a little. The skin did not really smooth out and the juices were not a-flowin'. Luckily for me, these babies are photogenic. They actually look better in these pictures than they did in real life. I suppose it is all about the lighting—it works wonders on chicken as well as people!! And that is all I will say about that! I also love the blur effect you can achieve on cameras. They too can hide a multitude of sins when you are taking a picture at close range. If you look closely, notice that the chicken skin in the background is very wrinkly, but with the blurring effect, it is barely noticeable.
These wings are marinated with balsamic vinegar, soy sauce, olive oil, rosemary, brown sugar, garlic and black pepper. I also threw in a little cayenne pepper for a little somethin' somethin'. The 1/4 teaspoon I use in this recipe is barely noticeable, so if you like spice, add a little more. For marinating time, I try to get a good 4 hours, flipping the chicken over halfway for even marination. The chicken quarters are patted dried before baking, and when they come out of the oven, they look delectable and rich amber in color.
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