Baked Garlic Chicken

Yes, we see a pattern establishing. Don cooks a lot of chicken leg quarters in various ways.

Leg quarters are my go-to dinner, but I do try to make them interesting. Tonight is a Garlic Pan Roasted Chicken.

And I’m dragging out my trusty cast iron skillet on this one tonight, a cold winter (but beautiful) Virginia evening. Heat your oven to 425°

Ingredients:

6 cloves garlic, finely minced
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 chicken leg quarters
1/2 cup chicken broth
1/2 cup white wine

Mix up the seasonings and oil in a bowl. Heat up your cast iron pan to medium high. Put in some olive oil and cook the chicken on all sides to a nice sear.

Add the wine and broth to the pan, lift the chicken to let the liquids under. Spoon on the garlic/spice/oil mixture and coat the chicken. Put it into the oven. On occasion, spoon the pan juices onto the the chicken, we don’t want the garlic pieces to dry out and get bitter.

Let rest 10 minutes. I served mine on top of some leftover saffron rice and some steamed broccoli.

Big bonus is that the Storybook House on Monroe Bay smells FANTASTIC!