About 650g per pack, 2 big chicken leg quarters, on the bone with skin, ideal for braai's, bakes and casseroles. The darker meat is always the juiciest part of the chicken.
Choose chicken thighs, or leg quarters over chicken breasts when you make easy chicken recipes and you’re in for a real treat. Chicken thighs are less expensive than chicken breasts plus they boast more iron and have almost twice the zinc. Chicken thighs are more forgiving of overcooking since they have a little more fat than chicken breasts. This chicken thigh recipe is easy and flavorful.
Garlic roasted chicken leg quarters are tasty and easy on the budget. Serve this chicken with roasted or mashed potatoes and your favorite vegetables.
4 cloves garlic, finely minced
1 teaspoon dried leaf oregano
1/2 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon ground cumin
dash freshly ground black pepper
2 tablespoons olive oil
4 chicken leg quarters
1/2 cup chicken broth (part dry white wine, if desired)
Heat oven to 425°.
Combine the garlic, oregano, salt, chili powder, cumin, and black pepper. Add olive oil and mix well. Use a mortar and pestle to make a paste consistency, or mash with a fork.
Wash chicken leg quarters and pat dry. Snip off any excess skin. Arrange the chicken pieces in a baking dish and pat the garlic mixture over each quarter. Pour 1/2 cup of chicken broth (part dry white wine, if desired) into the baking dish. Bake for 40 to 50 minutes, or until juices run clear.