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
INGREDIENTS:
1/3 cup balsamic vinegar
1/3 cup soy sauce
2 tsp. olive oil
2 tsp. olive oil
2 tbsp. brown sugar
2 tsp. finely chopped rosemary (about 10" sprig of rosemary)
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.
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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This chicken is very photogenic, and it looks so flavorful, too! Roasted chicken is always a hit in our house -- love this!
ReplyDeleteThank you, Marcie! I'm glad you like it!
DeleteYour pictures are getting BETTER and better every time I come back- good move on waiting for the natural lighting, I like reading about your struggles with it, (and trying to put it back in the oven, etc.)- I've done all of the same things. I raced home from work the other week to try to take a picture of pot pie at lunch time since it's the only time (other than weekends) I can get natural lighting! Winters are tough! However your pics are perfect and this looks incredible, I love a good rosemary/chicken combo! :)
ReplyDeleteThen on top of all that, you experience accessory malfunction---you know? Like when the napkin is wrinkled and creased where you don't want it and you spend more time fussing around with it to hide the imperfections (and you don't have the motivation or time to iron it out) as the light quickly dwindles on you. Thanks for the vote of confidence on the photos! Always glad to have you stop by!
DeleteHAHA yes exactly! Or there is a spot on the plate that you have to get off... or something in the background is messing up the picture, it's endless sometimes!! :) But then there's those VERY rare moments where a picture comes out pretty good fairly painlessly! I wish that happened more often :)
ReplyDeleteSo right! Hopefully, with time we will get more of the good moments! But then there are times when you get feeling good about what you did with your pictures then your confidence gets stomped on when Foodgawker rejects your picture, haa haa!
DeleteThose are great flavours, it sounds looks great! Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas
ReplyDeleteThanks Laura!
ReplyDeleteWe will just love your Roasted Balsamic Rosemary Chicken, it looks delicious. Thanks so much for sharing with Full Plate Thursday and hope you are having a great week.
ReplyDeleteCome Back Soon!
Miz Helen
Thank you. We really like it here at my house.
DeleteYum! This looks delicious! Thanks so much for posting this. I am going to make it as soon as possible. Keep posting awesome recipes like this I am way excited to see what is to come!
ReplyDeleteThank you also for your sweet words, Kathy. ;)
DeleteWhat kind of pan Do you cook this in?
ReplyDeleteOn a prepared sheet pan. I updated the instructions. Thanks for asking!!
Delete