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Baked Chicken Leg Quarters

Baked Chicken Leg Quarters

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Phil Anderson
Director of Fresh Foods, Harris Teeter
www.harristeeter.com  
 

Chef Philip Anderson studied at culinary institutions all over the world including Culinary Institute of America and School for American Chefs and has worked in places including Le Deli Rive in Switzerland, Relais, and Hacienda De Los Morales in Mexico City.  He assisted Team USA in the 1992 Culinary Olympics in Germany and was a featured Guest Chef at the Aspen Food and Wine Festival.  Chef Phil is currently the director of fresh foods at Harris Teeter and oversees Harris Teeter's stores that feature freshly prepared foods and pastries by culinary trained talent.  Chef Phil cooks in a style he refers to as internationally fresh, using high quality ingredients to create ethnic style foods with a rustic presentation.  He enjoys preparing challenging menu items including stuffed pastas, timbales, tortes, sauces, spice blends, bread ands clafouti that express exceptional flavor notes.   

Baked Chicken Leg Quarters

 

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Tags:

Chicken

,

Leg

,

Legs

,

Thigh

,

Meat

,

Dark

,

Breading

,

Seasoning

,

Flour

,

Pepper

,

Garlic

,

Powder

,

Creole

,

Cayenne

,

Salt

,

Butter

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Baked Chicken Leg Quarters

Ingredients

6 leg thigh quarters
2 cups flour
2 teaspoons black pepper and garlic powder
2 teaspoons Creole seasoning
1 teaspoon cayenne pepper
1 stick butter

Instructions

Preheat oven to 425°F. Pat chicken dry with a clean paper towel and sprinkle with garlic powder and Creole seasoning. In a mixing bowl combine the spices. Line a 9 x 13 inch glass baking dish with foil. Add butter and place in oven until it sizzles. Place chicken in dish, skin side down. Bake 30 minutes; turn reduce heat to 325°F degrees and bake 35-45 minutes longer or until chicken is cooked through.  It will be a beautiful golden brown and very tender when done.
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Transcripts

Phil Anderson: Hi! I'm chef Phil Anderson, Harris Teeter's executive chef. Leg Quarters are so fun to work with. What we're going to do is, we're going to put it in the oven and roast them off. What I've got is a stick of butter, and that's going to get melted first. So I'm going to go over to the oven and place it in there to melt it up. Now, I've got some spices, and I didn't really put any measurement to it, because it's more to your taste, but the flour is important. That's a half a cup of flour and that helps to adhere to the butter and make a neat little sauce in there.

What I've got here is a combination of garlic powder, and black pepper, and it's about a teaspoon each. This is the Creole seasoning. It's a mixture of peppers, and herbs, and garlic, and onion, it's really kind of nice. I've added a teaspoon of that as well, and then our Cayenne pepper, about a teaspoon of Cayenne pepper. I'm going to mix this up. To taste, is kind of a obscure language to a lot of people, but it's really, do you like it salty, do you like it hot, spicy, how do you like it? So that's why I say, to taste. I gave you some measurements, just so that you'd have something to go by. Now, we'll just cover in these with the seasoning. Make a kind of mess. This is what happens when working with this stuff. We'll clean it up. Okay, now that butter in a 350 degree oven is going to be melted by now. So what we're going to do is, we're going to place the skin side down, into the butter, and we're just going to leave it. We're not going to open up the over door; we are just going to leave it there for 30 minutes. Alright, just shaking this off a bit. Okay, I'll see you in about 30 minutes.

They have been in there for 30 minutes. We're going to turn them. I'll go in here and turn them. We'll see it in another 30 minutes. Okay, it's been an hour. 30 minutes, skin side down, and then we opened it up, and then we flipped them up over, and 30 more minutes. So total of an hour.

Ah! Well, these look delicious. Okay, awesome! Well, there you have it. Simple, very simple, Chicken Leg Quarters. Enjoy!

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