Cranberry Chicken Leg Quarters
Servings: 4 servings
Calories: 416kcal
A quick and easy homemade rub seasons this chicken beautifully, while the homemade cranberry glaze adds sweetness, tartness, and stickiness. Cranberry Chicken Leg Quarters are a deliciously inexpensive holiday substitute to a whole roasted turkey!
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Ingredients
- 4 whole chicken leg quarters
Seasoning Ingredients:
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
Glaze Ingredients:
- 3 tablespoons butter
- 1 cup brown sugar
- 1 tablespoon flour
- 1 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 tablespoon white vinegar
- 2 cups fresh cranberries
- 1 tablespoon water
- 1 tablespoon orange zest
Instructions
- Preheat your oven to 400 degrees F. Line a baking sheet with aluminum foil. Set aside.
- In a bowl, whisk together all of the seasoning ingredients. Set aside.
- Use a sharp knife to score the chicken leg quarters. Lay the chicken flat on a cutting board and slice across the chicken cutting down to the bone. I usually aim for 3 slices on the thigh and 3 more slices on the drumstick portion of the chicken leg quarter.
- Position the chicken quarters onto the baking sheet, making sure that none of pieces overlap.
- Spoon the seasoning mixture over the chicken, massaging it into the skin and the cuts you made in the meat earlier.
- Place the chicken in oven and bake for 45 minutes.
- In the meantime, in a bowl, whisk together the brown sugar, flour, ground allspice, and salt. Set aside.
- Once the chicke has 15 minutes of cooking time left, melt the butter in a large skillet over medium heat. Once melted, stir in the brown sugar mixture along with the vinegar until fully combined.
- Add the cranberries and one tablespoon of water to the skillet and continue to cook, stirring often, for 10 minutes. Once cooked and thickened, turn off the heat and set the glaze aside.
- Remove the fully cooked chickent from the oven and plate for presentation. Spoon over the glaze.
- Garnish with chopped parsley, sprigs of rosemary, and orange slices, if desired. Serve immediately.
Nutrition
Calories: 416kcal | Carbohydrates: 63g | Protein: 1g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 377mg | Potassium: 147mg | Fiber: 2g | Sugar: 56g | Vitamin A: 544IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 1mg