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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

GARLIC ROASTED CHICKEN LEG QUARTERS Recipe

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This recipe for GARLIC ROASTED CHICKEN LEG QUARTERS is from Don and Dar Josephs' Favorite Recipes (and a few more), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Servings: 4

4 Cloves Garlic, finely minced
1 tsp. Oregano
1/2 tsp. Kosher Salt
1/2 tsp. Chili Powder (optional)
1/4 tsp. Cumin
1/4 tsp. Pepper
2 Tbsp. EVOO
4 Chicken Leg Quarters
1/2 c. Chicken Broth

Option:
1-1/2 Fingerling Potatoes
2-3 Carrots, cut into 1" chunks on the diagonal
1 c. Celery, cut into 1" chunks on the diagonal
1 c. Green Onions, greens as well, cut into 1/4" chunks on the diagonal
2-3 Tbsp. EVOO
Directions:
Directions:
Pre-heat oven to 400 degrees.

Lightly oil 9"x13" baking dish, or line with foil.

Combine garlic, oregano, salt, chili powder (if used), pepper and EVOO in small bowl mixing to combine to a paste consistency.

Snip off any excess skin from legs, rub with spice paste, and arrange pieces around baking dish. Pour broth in baking dish. Add fingerling potatoes, carrots, celery and green onions along with 2-3 Tbsp. EVOO around chicken legs.

Cover and bake 40-50 minutes, or until chicken reached 165 degrees.

 

 

 

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