Chicken leg quarters are one of our favorites, as the bone helps add amazing flavor and richness to your meals! James, from Walden Local’s Member Team, shares how he prepared this amazing Chicken Under a Brick recipe!
Grab some chicken leg quarters here!
4 Walden Local chicken leg quarters
¼ cup olive oil
Zest of 1 lemon
1 - 2 cloves of garlic
2 tablespoons of fresh herbs, we recommend rosemary, thyme, and/or tarragon
red pepper flakes (optional)
salt & pepper
Neutral oil, like vegetable oil
- Preheat the oven to 425 degrees F and place in a large, heavy bottom pan. This pan will be placed on top of the chicken, so we suggest washing the bottom.
- While the oven is preheating, remove the chicken legs from their package, pat dry, and season with salt and black pepper. Let rest for 10 minutes. Next mince the herbs and add to the olive oil, garlic, zest, and red pepper flakes (if using). Set aside.
- Once the oven is preheated, take another heavy bottom plan and place on the stove. Turn the heat to medium high. Add the oil and the chicken legs immediately. By adding the chicken legs to a cold pan, you’ll render more fat and get a nice golden color. Brown on both sides.
- Once the chicken legs are browned on both sides, reduce the heat to medium low. Brush each side generously with the oil and herb mixture. Once coated, flip the legs skin side down, remove the hot preheated pan from the oven, and place directly over the chicken legs, giving a small press. Reduce the oven to 375 degrees F and add the chicken legs back in. Roast for about 20 minutes or until 165 degrees F internal temperature.
- (Optional for crispier skin) Once the chicken legs are at 155 degrees F, remove from the pan and place skin side up on a sheet tray with a wire rack. Turn the oven back up to 425 degrees F and place the chicken near the top until it reaches 165 degrees F. If it starts to get too dark, reduce the heat, and move the chicken towards the bottom of the oven.
Once the chicken is cooked, let rest for 10-15 minutes. Serve and enjoy.