PINOY MEAL PLANNING SERIES: ROASTED SPICE CHICKEN QUARTERS

An awesome simple recipe for chicken leg quarters that you can prepare for a week long packed meal. What makes it easy to prepare is that the procedures is very basic and easy to follow, just chicken leg quarters and a bunch of spices from your spice rack. A simple yet flavorful chicken, sophisticated enough for a delicious baon!

Ingredients:

  • 8 Chicken leg Quarters
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried rosemary leaves
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon ginger powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon 5 spice powder
  • 1 teaspoon chili garlic sauce
  • 1 tablespoon honey
  • 1-2 tablespoon lemon or calamansi juice
  • 2-3 tablespoon barbecue marinade sauce
  • extra virgin olive oil
  • butter and slices of lemon (optional)

Directions:

  1. Before cooking, you can marinade the chickens ahead of time by combining all the ingredients and rubbing over all the chicken leg quarters.
  2. When ready to cook prepare and place the chicken pieces skin-side up.
  3. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil drizzled with some vegetable oil.
  4. Drizzle some extra virgin olive oil over the leg quarters and topped with lemon slices or butter.
  5.  Bake for 40-50 minutes. Make sure you bake them until the juices run clear and until chickens are no longer pink  or until the skin has achieved the desired level of brownness.
  6. Transfer it to your meal prep containers with roasted veggies on the side.

Happy Meal Planning!

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