So here’s a new recipe I tried out on my
guinea pigs family the other day. I had picked up some chicken quarters at the grocery store for $.99 a pound. What a steal! When I saw that price, I knew I couldn’t pass it up. I mean, that is really freakin cheap inexpensive. And considering that my oldest daughter now eats like a full grown woman, a big chicken leg sounded like a good plan.
In case you’re not familiar with chicken quarters (also known as a whole chicken leg) it’s the thigh and the leg/drumstick together, bone in, still attached, connected, as one….You get it. And it’s dark meat. In case you’re a white meat, chicken breast lover, please don’t automatically dismiss this recipe. The thigh meat (in my opinion) is the best meat on the chicken. Tender, juicy and full of flavor. Also, with this recipe, we’re leaving the skin on. And that skin is going to be crispy! Let the drool commence NOW!
FYI, since the skin does get seared, be prepared for a smoky house. My husband walked in and wanted to know what the hell was going on. But luckily, I didn’t set off any smoke alarms.
Spice Rubbed Roasted Chicken Legs (makes 4-6 servings)
- 4-6 chicken quarters (also known as whole chicken legs)
- 4-6 tbsp. butter
- 1 tsp. each cumin and chili powder
- 1/2 tsp. each of paprika, onion powder & garlic powder
- 1/4 tsp. each of salt and pepper
- 2-3 tbsp. olive oil
Mix together all of the dried spices in a small bowl. Place 1 tbsp. of butter underneath the skin of each chicken leg (on top of the thigh). Drizzle a little bit of olive oil over the top of the chicken. Then sprinkle the spice rub all over the skin as well as lifting the skin on the thigh up and rubbing the spice mix under the skin too. Place in an airtight container in the fridge for 6 hours (or more).
Take chicken out of the fridge and let come to room temperature, approximately 20 minutes. Preheat oven to 425 degrees. Then heat a cast iron skillet over high heat. When nice and hot, add in 1-2 tbsp. olive oil and place chicken skin side down in the skillet. Do not move it, and let it sear for 3-4 minutes. This is when it’s going to get all smoky! With the butter melting under the skin and the hot oil, it’s going to get hot up in your house. So make sure to turn that fan on! Turn over, and let sear for about 2 minutes on the other side. Then place on a foil lined tray (or a dish big enough to hold all these legs). I was able to do 2 chicken legs at a time. So you most likely will have to work in batches too. You don’t want to overcrowd the pan as you want the skin to sear and crisp up, not steam and get rubbery.
When all chicken legs have been seared, place in the oven and cook for 45 minutes. When the legs are all done, let rest about 10 minutes and then drizzle with your favorite barbeque sauce.
So I did 6 chicken legs for my family and we had leftovers. And since I’m all about leftovers and re-purposing, I suggest removing the skin and pulling that chicken off to make some chicken salad. Might I suggest my recipe for Almond Chicken Salad? 🙂