When You Crave Roast Chicken But Don't Want to Roast A Whole Chicken

The Easiest and Most Delicious Garlicky Roast Chicken Leg Quarters

I’ve always enjoyed spending time in the kitchen laboring over elaborate dishes, then I had a baby, and everything changed! Now, I’m constantly figuring out how to make a single meal that my husband and I can enjoy and that I can also serve to my 9-month-old, Hank, who eats at 6:00! It requires me to think ahead and meal prep. I’ve learned that the best types of recipes are the ones that involve inactive cooktime. Meaning, I don’t actually have to “do” much, which is the case here.

I’ve recently become obsessed with roasting chicken leg quarters to get that crispy, savory skin and juicy meat we all crave. You get all the best parts of a classic roasted chicken (dark meat + crackly skin), and it’s way easier to make. I think they’re the perfect protein choice when cooking for a large group or for your family on a weeknight. They’re easily accessible at any grocery store, although sourcing pasture-raised birds that have been air-chilled will be more flavorful, and there’s not a lot of active cooking. In other words, you throw them in the oven for an hour, which gives you time to cook side dishes stress-free, or in my case, take Hank and the dogs out for a walk or catch up on laundry.

I apply the same techniques for this recipe as I would for a whole roasted chicken. I always start by seasoning the meat with a salty rub. The recipe below is a Mediterranean-inspired blend consisting of a lot of garlic and some sundried tomato powder. I admit, the sundried tomato powder is a little bit *extra*, but it’s incredibly good! It’s worth ordering a jar online because you’ll use it on everything!

In a perfect world, I’ve planned ahead for this recipe and let the chicken legs rest uncovered in the refrigerator (after seasoning) for several hours and up to a day to keep the meat juicy while drying out the skin. This is the secret to making it crispy. Of course, we don’t live in a perfect world and don’t always have time for that. It’s totally fine if you skip that step, although it really does make a difference.

You can serve these roasted chicken quarters with practically any side dish, and it will be delicious. Oftentimes I throw halved shallots and baby potatoes with the chicken for a sheet tray meal or pair it with some simple sauteed green beans.

In the event you do have a little extra time on your hands, I think the chicken is particularly good with my Greek spinach and rice dish (spanakorizo). It’s like the Greek version of an Italian risotto. Lemon, fresh dill, and feta cheese are blended into the silky rice to add vibrancy and make it “pop.”

This is one of my favorite side dishes to make because it’s healthy and is cooked in one saucepan without the constant stirring required for a risotto. In this recipe, the type of rice used matters! Many recipes for spanakorizo call for long-grain rice, which creates a fluffier pilaf texture. There’s nothing wrong with that! But after playing around with different types of rice, I’ve found that I prefer the creamy texture that a medium-grain rice, like bomba or arborio, yields. My favorite is bomba, a Spanish rice traditionally used for paella. It’s soft (but not sticky!) and is just a little more textural than arborio. I add a little extra stock when cooking to make it saucy; the starch blends with the liquid to make a slurry that renders it silky, which makes it easy and safe for little Hank to eat. You can double the batch because it’s almost better when served leftover. It’s a win-win for me.

Recipes

Roast Chicken Leg Quarters

Serves 4

2 ½ teaspoons coarse sea salt

1 teaspoon cracked black pepper

2 garlic cloves, minced

Zest of 1 lemon

¾ teaspoon crushed dried oregano

2 teaspoons sun-dried tomato powder (optional but highly recommended!)

4 chicken leg quarters (3 ½ - 4 pounds)

Avocado or grapeseed oil for cooking

Method:

1. Blend the salt, pepper, garlic, lemon, oregano, and sun-dried tomato together in a small bowl. Carefully separate the skin from the meat on the chicken thighs and rub the spice mixture under the skin and on top of the meat, being careful not to rip the skin. Rub the mixture on the tops and bottoms as well so that it’s fully covered.

2. Place the chicken legs on a sheet tray or plate and transfer to the refrigerator, uncovered, to let dry-brine the meat. For best results, do this for at least 4 hours and up to a day. Doing so will dry the skin so it can get crispy in the oven and keep the meat juicy. Of course, if you’re pressed for time, you can skip this step.

3. Remove the chicken from the refrigerator at least 30 minutes before cooking and preheat the oven to 450℉.

4. Place the chicken leg quarters on a sheet tray (if they aren’t on one already). Blot the skin dry with paper towels and drizzle with a little avocado oil, being sure to oil the bottom of the pan so nothing sticks.

5. Roast in the oven, skin side up, for 10 minutes, then reduce the temperature to 300℉ and cook for 45 minutes to 1 hour. The skin should be crispy and the meat tender and cooked all the way through. To serve, spoon the melted fat and juices from the pan on top of the chicken.

Lemony Spinach and Rice (Greek Spanakorizo)

Serves 4

Olive oil for cooking

½ small yellow onion, finely chopped

2 green onions, thinly sliced

3 garlic cloves, minced

¾ pound baby spinach

1 cup medium-grain rice, like bomba or arborio

2 ¾ cups salted chicken or vegetable stock

1 lemon, juiced

Coarse sea salt and cracked black pepper

Chopped fresh dill and feta for garnish

Method:

Place the rice in a rice colander or saucepan and rinse with cold water until the water runs clear. Drain excess water.

Heat a large saucepan over medium-high heat. Once hot, drizzle in about 1 tablespoon of olive oil. Add the yellow onion and saute, stirring occasionally, until soft and translucent. Add the green onions and cook another couple of minutes until soft, and then add the garlic. Cook for an additional minute, or until fragrant. Add the spinach and stir until it softens.

Stir in the rice and let it “toast” for a few minutes. Next, pour in the stock, lemon juice, a pinch of salt, and black pepper. Stir continuously until the liquids come to a boil. Reduce the heat to the lowest setting and cover with a lid.

Cook the rice for 15 minutes, then turn the heat off and allow it to finish cooking (with the lid still on) for another 5 minutes.

Remove the lid and check the rice; it should be soft and fully cooked. You’ll notice a little bit of liquid leftover in the saucepan. Add another tablespoon of olive oil and gently stir the rice. The liquid will thicken to a creamy sauce.

Serve the rice with fresh minced dill and feta cheese. Leftovers will keep up to 3 days in the refrigerator; add a little extra water when reheating to thin the sauce if needed. Rice also freezes really well and can be frozen for up to 6 months.