Tangy Baked Chicken Quarters

5 from 1 vote

Tangy Baked Chicken Quarters

Baked chicken legs are juicy, tender and irresistible with sweet roasted vegetables and the tangy, rich sauce. This easy recipe makes a complete family meal in about 45 minutes.

Course Main Course

Cuisine American

Keyword baked chicken

Dietary Restrictions Dairy-Free, Egg Free, Gluten-Free, keto, Low-Carb, Paleo

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 374.64kcal

Author Lisa Lotts

Equipment

1 12" skillet with lid oven safe

Ingredients

4 chicken leg quarters
1 medium onion peeled and sliced into ¼" strips
1 sweet bell pepper red, yellow or orange, seeded and sliced into ¼" strips
1 tablespoon olive oil
1 teaspoon kosher salt
¾ teaspoon black pepper
1 teaspoon oregano
½ teaspoon crushed red pepper flakes
½ cup sliced pepperoncini peppers
⅓ cup juice from pepperoncini jar
¼ cup parsley chopped

Instructions

Preheat the oven to 425° F.
In a small bowl, combine 1 teaspoon kosher salt, ¾ teaspoon black pepper, 1 teaspoon oregano, ½ teaspoon crushed red pepper flakes and stir to combine.
Dry the 4 chicken leg quarters well with paper towels and season all over with the spice blend.
Heat the skillet on your stovetop and over medium-high heat. When the pan is hot, add 1 tablespoon olive oil and swirl it around to coat the bottom. Place the leg quarters skin-side down in the pan and sear for 3-5 minutes.
Flip the legs and sear for another 3-5 minutes. Transfer the quarters to a rimmed sheet pan (to catch juices).
Add 1 medium onion, 1 sweet bell pepper to the skillet and stir until the vegetables are fragrant and start to wilt, about 2-3 minutes. Place the leg quarters, skin side up, on the vegetables and transfer to the oven.
Bake the leg quarters for 20 minutes then add ½ cup sliced pepperoncini peppers and ⅓ cup juice from pepperoncini jar into the spaces between the legs. Shake the roasting pan to arrange the ingredients into a single layer and continue to bake for 5 minutes.
Remove the quarters from the oven and check doneness with a meat thermometer - it should read 160°-165°F. Sprinkle the legs with ¼ cup parsley and serve.

Notes

Depending on appetites, a single chicken leg quarter can feed 1-2 people. So, although I've indicated that it serves 4 -- if you've got kids or people with smaller appetites, the recipe can stretch further.

Though the recipe doesn't add much additional liquid, the rendered fat from the chicken leg quarters adds enough to blend with the pepperoncini brine and create a luscious, tangy sauce.

Nutrition