Baked Chicken Leg Quarters (Dairy & Gluten-Free)
Ingredients
- Chicken Leg Quarters Skin On - 4
- Leek Cleaned & Sliced - 1
- Onion Spanish, sliced - 1
- Garlic Sliced - 3 cloves
- Zucchini Diced - 1
- Shallot Sliced - 1
- Cherry Tomatoes Sliced in half - 3 cups
- Tomato Paste - 1 tbsp
- Garlic Powder - 1 tsp
- Herbs de Provence - 2 tbsp
- Olive Oil - 3 tbsp
- Balsamic Vinegar - 1 tsp
- Kosher Salt total for the dish - 2 tbsp
- Cracked Pepper - 1 tbsp
Instructions
- Heat a large cast iron or other heavy, oven proof pot over high heat. Add the olive oil. Preheat your oven to 375 degrees.
- Season the chicken liberally with salt and pepper on both sides. Add to the pan skin side down and leave to brown for 2-3 minutes. Flip and repeat. Remove from the pan and set aside.
- Add all the veggies into the pan. If it looks like the pan will be too crowded, split into 2 batches. Add in the salt and pepper. After 5 minutes of cooking, add in the tomato paste. Stir to incorporate. When the veggies start browning, add in the balsamic vinegar and mix well. Immediately remove from the heat and set the veggies aside. Turn off the heat to the stove.
- Layer the chicken in the bottom of the pan. Top with the lightly browned veggies. Cover the pot and bake in the oven for 35 minutes. Remove from the oven, serve hot into bowls. Happy eating!
- If you don't have leeks, don't worry about it. Just substitute another onion.
- Don't drain off the fat from browning the chicken. The fat is going to make the veggies taste incredibly good.
- Make sure that you taste the veggies before layering them onto the chicken. If they need a seasoning adjustment, it needs to happen before they go into the oven.
- If you want to REALLY kick this one up... Remove the baked chicken leg quarters from the pan after they are cooked. Add the veggies and cooking liquid to a blender. Make sure the blender is vented and covered with a towel so it doesn't splatter all over the kitchen. Puree the vegetables. Pour the puree over the chicken, sprinkle on the parmesan and some chopped fresh parsley. So incredibly good.
Recipe posted with permission from the author
Recipe author: Scott G
Originally posted on: idratherbeachef.com