ROASTED BALSAMIC ROSEMARY CHICKEN LEG QUARTERS

These chicken leg quarters are marinated in balsamic vinegar, soy sauce, rosemary, and brown sugar then oven roasted till tender. Serve with pasta, potato, or rice for a simple and  delicious meal.

       

This recipe was originally published in December 2014. The content and photos have been updated but the recipe remains the same.

For simple dinner, these chicken leg quarters are a perfect choice. They are juicy and tender and go well with all kinds of sides. For maximum flavor, marinate for at least 4 hours. They can also be prepped the night before or morning of, so when it’s time for dinner, just pat dry and bake for 40 to 50 minutes. The skin comes out looking delectable and has a rich amber color. 

The marinade is made with balsamic vinegar, soy sauce, olive oil, rosemary, brown sugar, garlic and black pepper. There is a small amount of cayenne pepper for a little interest in the flavor profile, but it does not provide heat. Add more for a little kick if you like spice.

 

Recipe highlights:

• Combine all marinade ingredients in a bowl. 
• Place chicken leg quarters and marinade in a large zip lock bag. Refrigerate for 4 hours to  overnight.  
• Pat chicken dry and place on a greased baking sheet.
• Bake at 400° F for 40 to 50 minutes.
• Refer to recipe card below for detailed instructions and tips.

So, I have a little confession. There are only three chicken leg quarters in these step-by-step photos, but the recipe makes four. I simply didn’t get a enough chicken to do the photo reshoot. My bad!!

Anyway, these chicken quarters go well with this Orzo Roni or this Quick and Easy Thyme Baby Potatoes. Baked potato or mashed potato, even couscous would also be great! Or serve with buttered and salted pasta for a really easy but tasty side. 

This dish can easily be a weeknight dinner the entire family would enjoy. One thing for sure, you can’t beat chicken legs and thighs for affordability and being budget-friendly.

You might also like these chicken recipes:

• Rosemary Garlic Wings
• One Pot Chicken and Gnocchi
• Coconut Chicken Tender with Sweet and Spicy Mango Dipping Sauce
• Chicken Fried Steak with Gravy

ROASTED BALSAMIC ROSEMARY CHICKEN LEG 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 (add for some heat)

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

INSTRUCTIONS:

1. Combine all ingredients, except for the chicken, in a bowl. 
2. Place chicken 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.
3. Preheat oven to 400 degrees F.
4. Remove chicken from bag. Pat excess juices dry with paper towels. Avoid removing the garlic and rosemary bits. 
5. Place on a prepared sheet pan. Bake for 40 to 50 minutes or until juices run clear and has an internal temperature of 165° F. 
6. Makes 4 servings.

Recipe notes:

The small amount of cayenne adds a depth of flavor but not heat. Add more for a little bit of spice.

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