Lea's Baked Chicken
"I'm always trying to find ways to cook those cheap chicken leg quarters. I came up with this trying to find a good way to bake them whole and not cut up. My family loves them and I figure you can use any good seasoning mix to use in this method. Cavender's just happens to be one of my favorite blends. It's kinda of a greek pepper taste. It's made in Harrison, AR. It's also salt free!"
photo by sarsalam
- Ready In:
- 1hr
- Ingredients:
- 3
- Serves:
-
4-6
ingredients
- 4 chicken leg quarters
- 1⁄4 cup olive oil
- cavender's all purpose Greek seasoning
directions
- Preheat oven to 425.
- Wash and pat dry each leg quarter.
- Rub skin with olive oil.
- Dust LIBERALLY with Cavender's.
- Bake for about 45 minutes or until juices run clear.
- I put the leg quarters on a raised rack inside a jelly roll pan with some water put in the bottom. Lets the fat drip off and keeps the chicken out of it.
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Reviews
-
After a long day out of town, all I wanting to do is come home and rest, but I needed to feed the family. So this recipe was perfect, it took me less then five mins to prepare. The chicken was tender, we served it with mash potatoes and steamed broccoli. I did however need to make a change, I didn't have Cavender's Seasoning in my region so I used Masterfoods Greek Seasoning. Thank you RazorbackFan -
I follow the recipe and added a bit of garlic powder, and actually used a convection oven for 1 hour and the meat just fell off the bone. Very good recipe. -
I marinated my bone-in leg quarters using another food.com recipe and didn't know how to cook them without a grill, I'm glad I saw this recipe; it's perfect. YUM!!! -
This is a good and easy way to make chicken. I followed ingredients per the recipe and used Cavender's all purpose greek seasoning. Made for Spring PAC 2008. -
Everyone in the family loved this chicken. I just used a basic poultry seasoning of rosemary, marjoram, thyme, sage, salt, and pepper. I didn't have a rack to bake it on, so I just put them in the bottom of my roasting pan. I baked half with the skin on and half without - both turmned out great.
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RECIPE SUBMITTED BY
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I am the proud daughter of an Arkansas rice and soybean farmer. Grew up in a tractor and in the kitchen stirring the gravy pot for Mom. I am a full time Mom with a full time job on the side of working at the Post Office. A job I absolutely love and yes, I'm talking about both of them! I also love to cook! I have a side job of cooking privately for several families for, gosh, years now. I have cooked for parties of up to 250 people and as small as 8 for Eggs Benedict breakfast. I have several favorites when it comes to styles of cooking, but I have to say, down home southern cooking is my favorite. My husband is a sauce freak, so I've learned how to make the classics and redo some of them with my own twist. Any person that can make gravy can make a good sauce! I always try a recipe once to the letter and after that it's fair game. Once I learn a recipe down, I hardly ever look at the recipe again. It drives my husband crazy that I never write stuff down, which I have started to do. I want to be able to pass down my recipes to my children. One of my prized possessions is my husband's grandmother's cook, Berta, handwritten recipe books. The woman was inspiring when it came to cooking! Most people are amazed that I have time for anything, but planning well is the answer to all of it. I will say a love of it is the best answer of all of it. My big goal this year is to get rid of clutter and be more organized! Will let you know at the end of the year if that's possible.
