We love chicken in this house and it is a meat which I serve often as it is not only affordable but something which readily adapts itself to different flavours and cooking methods.
Sometimes I stuff it and roast it whole, which is very, very nice. Not to mention you then have the leftovers to turn into delicious casseroles and lets not forget a tasty soup from the bones.
More often than not though, I like to use pieces, either breasts or leg quarters, sometimes boneless, and at others bone in . . .any way you cut it, chicken is our favourite protein of choice.
Today I chose to use chicken leg quarters, which I rubbed with a spice mix, drizzled with olive oil and then simply roasted in the oven until the skin was nicely crisped, whilst leaving the flesh tender and juicy. It's one of the Toddster's favourite meals, served up with potato of some sort and vegetables. You can't go wrong. Kiddos love this too! And best of all it's quick, easy, economical and tasty!
Simple. Chicken thigh and leg quarters, rubbed in a spicy rub, drizzled with olive oil and then baked until they crispy tender and tasty tasty!
6 chicken leg quarters (thigh and drums)
1/2 tsp fine sea salt
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
(If you use onion and garlic salt, omit any other salt)
1/2 tsp dried thyme
1/2 tsp dried marjoram
2 TBS olive oil
The day before you want to cook your chicken pieces, remove them from their packaging and place them into a baking dish, leaving space between each one and place them in the refrigerator to dry overnight. This helps to ensure a nice dry surface for the spices to cling to. It's not absolutely necessary to do this, but I do it this way. You also get nice crisp skin. Delicious!
The next day when you are ready to cook them remove your chicken from the fridge. Using a sharp knife cut several slashes into the meat on the diagonal. Mix together all of your herbs and spices and rub this mixture into the chicken pieces, coating them well and equally. Allow to stand for half an hour before proceeding.
Preheat the oven to 220*C/425*F/ gas mark 7.
Drizzle the chicken pieces with the olive oil and then put them into the heated oven. Bake for 45 to 60 minutes, flipping them occasionally with tongs, until the meat easily separates from the bone and any juices run clear. The skin should be nice and crisped and the meat tender and moist. If you are wanting extra zip you can brush them with some hot sauce or sprinkle lightly with a bit of finely grated Parmesan cheese prior to serving.
Note: This recipe is easy to adapt to other flavours. Wanting a Mexican feel??? Try combining mild chili powder along with the salt, pepper, onion, garlic. Change out the mustard powder to ground cumin and add some coriander flakes instead of the marjoram. For an Indian feel, leave out the paprika and herbs and use ground tumeric, ground coriander, ground cumin and ground cardamom along with a touch of cinnamon and cloves.
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