Oven Roasted Chicken Leg Quarters

As the price of just about everything at grocery stores rise, bone-in, skin-on chicken leg quarters must missed the inflation memo because I can still buy them for well under $1/pound. Chicken leg quarters cook in about half the time it takes to roast a whole bird, and let’s face it, nothing smells as amazing as chicken roasting in the oven. Add a few veggies and potatoes and you can have one heck of a sheet pan dinner on the table in less than an hour.

Oven Roasted Chicken Leg Quarters

make 5 servings

Printable Recipe

Ingredients

• bone-in, skin-on chicken leg quarters

• 2 tablespoons olive oil

• 2-3 cups bite-size vegetables (carrots, potatoes, asparagus, brussel sprouts, broccoli, etc)

• poultry seasoning to taste

Directions

1. Preheat oven to 425F and place rack in center position.

2. Line half sheet pan with parchment paper or spray well with nonstick cooking spray.

3. Dry chicken leg quarters with paper towels and space evenly on sheet pan.

4. Spread potatoes and vegetables evenly among the leg quarters.

5. Brush chicken and vegetables with olive oil and sprinkle evenly with poultry seasoning.

6. Roast, uncovered, for 45 minutes or until the internal temperature in the ticket part of the leg reaches 165F.

7. Remove from oven and rest for 5 minutes before serving.

Note

• Chicken thighs or drumsticks can be substituted, just start checking for doneness after 35 minutes.

Fish Tacos

We celebrated a family birthday recently and the guest of honor requested Fish Tacos. My husband, being the beef lover that his is, was very apprehensive at the thought of a fish taco, but guess who ended up eating three of them? Yep.

The fish I chose was cod, but any mild white fish will work - cod, tilapia, halibut, snapper, grouper, haddock, flounder, etc. I like to place the fish in the marinade for about an hour before cooking (longer is okay). That leaves plenty of time to make the cabbage slaw and prepare the toppings.

Fish Tacos with Red Cabbage Slaw

makes about 8 tacos

Printable Recipe

Ingredients

Fish:

• 2 pounds cod fillets, cut into 1/2-inch thick strips (*see notes below)

• 3 tablespoons vegetable oil

• 2 teaspoons old bay seasoning

• 1 teaspoon granulated onion powder

• 1 teaspoon granulated garlic powder

• 1/2 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• (optional) 1/4 teaspoon cayenne pepper

Slaw:

• 2 cups shredded red cabbage

• 1 cup corn kernels

• 1/4 cup mayonnaise

• 1 tablespoon honey

• juice of one lime

• 1 jalapeno, seeded and finely minced

• 1 tablespoons chopped fresh cilantro

• kosher salt and pepper to taste

Additional:

• 8-inch flour tortillas

• lime wedges

• chopped cilantro

• chopped tomatoes

• mexican crema or sour cream

• diced avocado or guacamole

• pickled red onions

• pico de gallo

Directions

To marinate the fish:

1. In a large bowl, whisk together the olive oil, old bay, onion powder, garlic powder, cumin, smoked paprika, and optional cayenne.

2. Add fish strips and toss well to evenly coat; set aside for at least an hour.

To make the cabbage slaw:

1. In a large bowl, whisk together the mayonnaise, honey, and lime juice and add the cabbage, corn, jalapeno, and cilantro; toss well and add salt and pepper to taste.

To cook the fish:

1. Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a large skillet over medium heat.

2. Cook fish strips in a single layer for a couple of minutes per side until cooked through, being careful not to crowd the pan; repeat until all fish is cooked. Alternatively, you can cook the fish on a parchment or silpat-lined half sheet pan in a 350F oven for 8-10 minutes.

To assemble the tacos:

1. Place 1/8th of the cabbage slaw in the center of an 8-inch flour tortilla and top with 1/8th of the cooked fish.

2. Garnish as desired.

Notes

• Any mild white fish can be used (cod, tilapia, halibut, snapper, grouper, haddock, flounder, etc).

• We like flour tortillas, but feel free to use corn tortillas if you prefer.

• The marinated fish and cabbage slaw make a wonderful combination, but each can stand on their own merits so consider serving them separately.