ROASTED BALSAMIC ROSEMARY CHICKEN QUARTERS

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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ROASTED BALSAMIC ROSEMARY CHICKEN QUARTERS

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INGREDIENTS:

1/3 cup balsamic vinegar

1/3 cup soy sauce
2 tsp. olive oil

2 tbsp. brown sugar
2 tsp. finely chopped rosemary  (about 10" sprig of rosemary)

1 large clove garlic, minced

1/4 tsp. cayenne pepper

1/4 tsp. black pepper
4 whole chicken leg quarters

INTRUCTIONS:

Combine all ingredients, except for the chicken, in a bowl. Place chicken quarters in a large zip lock bag. Pour marinade into bag. Seal bag and work the marinade into the chicken pieces with your hands. Lay flat on a tray and refrigerate for 4 hours or overnight. Flip over the bag halfway through for even marination.

Preheat oven to 400 degrees F.

Pat chicken thigh with paper towels. Avoid removing the garlic and rosemary bits. Place on a prepared sheet pan. Bake for 40 to 50 minutes or until juices run clear. Makes 4 servings.

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