Oven Roasted Chicken Leg Quarters - Giangi's Kitchen

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Oven Roasted Chicken Leg Quarters

Published on March 11, 2010 | Poultry

Oven Roasted Chicken Leg Quarters


Star Light, Star Bright, What is going to be for dinner tonight?
We have a crazy day today ahead of us of running here and there and everywhere, but then we can all relate to. So, tonight dinner it will be easy and simple. Chicken! I will be using leg quarters, (the leg and tight part, my husband insisted I be specific) but if white meat is preferred, chicken breast with the skin on, will also be fine.

Tonight’s Dinner March 11, 2010
Oven Roasted Chicken Leg Quarters
Endive Salad
Roasted Cherry Tomatoes

OVEN ROASTED CHICKEN LEG QUARTERS
4 leg quarters (skin on)
Salt and pepper
½ teaspoon Herbes de Province
Butter

Pre-heat the oven at 375°. In a baking dish place the chicken quarters and smear very little butter over the skin. Sprinkle the Herbes de Province, salt and pepper over it. Bake in the oven for 30-35 minutes. The skin should be nice and crisp.

ENDIVE SALAD
1-½ tablespoons Dijon Mustard
¼ cup freshly squeezed lemon juice (2 lemons)
4 to 5 tablespoons good olive oil
¾ teaspoon salt
½ teaspoons freshly ground black pepper
4 head of endive
1 shallot sliced paper thin

Whisk together the mustard, lemon juice, olive oil, shallot, salt, and pepper to make a vinaigrette.
Remove a half-inch from the stem end of each endive, discard the core, and cut the rest across into 1-inch chunks. Season to taste and serve at room temperature.

ROASTED CHERRY TOMATOES
2 pints cherry tomatoes
2-3 tablespoons olive oil
Salt
Freshly ground black pepper
Fresh Thyme or ¼ teaspoon dried
Sea salt

Preheat oven to 400° degrees. Toss the tomatoes lightly with the olive oil on a baking sheet. Spread them out into one layer and sprinkle generously with the salt thyme and the pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
Transfer the tomatoes to a serving platter and sea salt over it. Serve hot.

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