Let’s talk about markers and toddlers who think bellies and walls are easels. Lets talk about overachiever teethers- babies who think cutting any less then three teeth at once is for wimps. Let’s talk about preschoolers who wake up and say “let’s talk about robots, that fly with flames that come out of their shoes.”
Motherhood is wonderful. But, wowzas. Some days…(or seasons would be more accurate). are. crazy.
And yet, even in the craziest of times, clothes need to be washed, floors need to be swept, and babies need to be watched like a hawk because no amount of sweeping seems to keep her from finding a choking hazard in 1.3 seconds of being on the floor. On top of everything else, lots of little people expect food. Big people t0o. Like three meals a day + snacks.
Sometimes this is a breeze. Sometimes we have rice crackers and enjoy life cookies and peanut butter and bell peppers for lunch… at 3. *cough* Sometimes I get tired of crazy silly meals that are lacking in actual mealness, so, no matter how crazy it is, nothing will do but that chicken I was planning on roasting.
I have approximately 2.6 minutes to put on said chicken, before the baby realizes she is in the playpen. That’s not even enough time to find half the ingredients I usually put on my chicken (which I pretty much do different every time). But, this recipe only has 5 ingredients. Pretty doable.
It was born out of me wanting to get chicken DONE on time (needing to go on at 4:30) but truly only having the 2.6ish minutes mentioned above. I planned to just put it on the oven and season it when Mark came home. But, I saw some jelly and vinegar mixture I already had in the fridge. Jelly and vinegar basted on simply seasoned roasted leg quarters. It was doable.
Not a leave it and forget meal (like this one) or an on the table in a few minutes (like this one), but it was an only spend a few seconds in the kitchen at a the time one. That I could do. We served it with some leftover roasted vegetables, and thoroughly enjoyed it.
- 4 leg quarters chicken
- 2½ teaspoons salt
- 2 teaspoons garlic powder
- 2 tablespoons apricot jelly
- 2 teaspoons white balsamic vinegar
- Turn the oven on to 450 degrees.
- Mix together the salt and garlic powder. Season the chicken on all sides. Put skin side up on a rack over a baking pan. For easy clean up, line baking pan with aluminum foil or parchment paper.
- Bake chicken for 20 minutes. Meanwhile, mix together the jelly and rice wine vinegar. Baste the vinegar mixture on the chicken. Not all will fit. Baste in another ten minutes, and then another ten after that. Bake for about 45 minutes to an hour total. Until the chicken is cooked through.
- If the skin starts to get too dark (watch it after 45 minutes) turn the oven down or LOOSELY tent the chicken with foil (see notes).
- Let the cooked chicken rest for 10-15 minutes until ready to serve.