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.

Chicken Enchilada Pinwheels

Chicken Enchilada Pinwheels are a fun snack or appetizer you can serve for a just about any occasion. Make them a couple days in advance so all you have to do is slice them, stack them, and watch them disappear.

Items used to make this recipe:

(affiliate links)

• offset spatula https://amzn.to/3xRAJ2H

• beaterblade attachment https://amzn.to/3xPSYpb

• stand mixer https://amzn.to/3MqUbHs

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Chicken Enchilada Pinwheels

makes 24 servings (2-3 pinwheels per person)

Printable Recipe

Ingredients

• 16 ounces cream cheese, room temperature

• 1 1/2 cups shredded Mexican cheese

• 2 tablespoons taco seasoning

• 2 cups shredded cooked chicken

• 10 ounces rotel tomatoes, drained (pick your fav heat leve)

• 1 teaspoon fresh minced garlic

• 4 green onions, sliced

• 1/2 cup chopped cilantro

• 8 flour tortillas (8-inch)

Directions

1. To make the filling, place all the ingredients (except the tortillas) in a large bowl and mix thoroughly. You can do this by hand, but I used my stand mixer fitted with a BeaterBlade attachment.

2. Divide the filling equally among the tortillas, spreading into a thin, even layer all the way to the edge of each tortilla. An offset spatula is the perfect tool for this job.

3. Roll each tortilla and wrap well with plastic wrap; chill until needed.

4. To serve, slice into 1/2-inch thick portions.