Roasted Garlic Chicken Leg Quarters with Homemade Pan Dripping Gravy Recipe

Hey y'all! Remember those chicken leg quarters I bought on sale for $0.99/lb this past week at Publix? Well, I hope you picked some up as well, 'cause you're definitely going to want to make this! It was absolutely DELICIOUS!!! Now, I'm not going to lie, I'm not a huge fan of dark meat chicken or stuff on the bone but this dish changes everything. It was super simple so it will make a great weeknight meal (or weekend!) for you busy moms out there. This was my very first time to make homemade pan dripping gravy & it was a total success, thankfully:)

 

 

Ok, I'm definitely no photographer and my picture does this dish no justice....so you're just going to have to make it and see for yourself how delicious it is;) I paired it with some Idahoan Baby Red Instant Potatoes & cheesy baked squash and zucchini (I'll also share that recipe)....the boxed potatoes, squash & zucchini were all on sale this week at Publix and the Kraft shredded cheese was on sale last week! This entire meal made 4 servings and cost me maybe $5 total because I bought all of the ingredients on sale & with coupons. That's only $1.25 PER SERVING!!! You can't hardly beat that! Alright, I'll get on with sharing the recipe:)

 

 

 

Roasted Garlic Chicken Leg Quarters

 

4-5 cloves garlic, finely minced (or 4-5 tsp pre-minced raw garlic)

1 tsp dried oregano leaf

1/2 tsp fine sea salt

1 tsp chili powder

1/4 tsp ground cumin

dash of black pepper

2 tbsp olive oil

4 chicken leg quarters

3/4 cup chicken broth

 

Heat oven to 425°.

 

Combine garlic, oregano, salt, chili powder, cumin, & black pepper in a small bowl. Add olive oil & mix well. Mash it together with a fork until it forms a paste consistency.

Wash chicken leg quarters, pat dry & cut off any excess skin. Place the chicken pieces in a large baking dish, pat the spice mixture over each piece & under the skin. Pour 3/4 cup of chicken broth into the baking dish, around the chicken. Bake for 60-80 minutes, or until juices run clear.

Yields 4 servings.

 

 

 

 

Homemade Pan Dripping Gravy

 

Cornstarch

cold water
1 cup chicken broth

pan drippings from chicken leg quarters

 

To make this gravy, simply remove the chicken leg quarters from the pan once they're finished cooking. Carefully, pour the hot drippings & chicken broth into a small pot and begin heating on medium high, until boiling. Mix about 2-3 tbsp cornstarch with approximately 1/8 cup cold water until it forms a slurry. Next, add the slurry mixture to the boiling pan drippings, stirring constantly.  Allow to cook for 1 minute or until desired thickness is reached. It may be necessary to add more of the cornstarch slurry if your gravy doesn't thicken with the first mixture.

 

 

 

 

Cheesy Baked Yellow Squash & Zucchini

 

1 large yellow squash, thinly sliced

1 large zucchini, thinly sliced

1 cup shredded Mozzarella & Pepperjack Cheese

olive oil 

Jane's Krazy Mixed Up Salt, to taste (LOVE this stuff!)

black pepper, to taste

 

Heat oven to 425°.

 

 Place the sliced squash & zucchini in a shallow baking dish, drizzle with olive oil & toss to coat. Next, season to taste with the Krazy Salt (you can use regular salt if needed) & pepper. Bake for 12-15 minutes or until almost tender. Remove from oven, sprinkle with cheese & bake for another 8-10 minutes or until cheese is browned & bubbly. Enjoy!

 

 

Let me know what y'all think!

 

-K.Goble