Spiced Chicken Leg Quarters over Carrots

Spiced Chicken Leg Quarters that cook over cilantro lime carrots. The carrots keep the chicken out of it's juices and the chicken juices cook the carrots all the way to vegetable heaven. | WorthCooking.net

Welcome to Worth Cooking, and my very first post here.

It seemed only fitting to kick things off with a food I know well — Chicken.
And, what would be better to go with it than my favorite vegetable, carrots?

Spiced Chicken Leg Quarters that cook over cilantro lime carrots. The carrots keep the chicken out of it's juices and the chicken juices cook the carrots all the way to vegetable heaven. | WorthCooking.net

Chicken leg quarters is one of my favorite cuts, and not only because it is one of the most frugal. When roasted well, the skin gets very flavorful and the meat is incredibly tender. This preparation for leg quarters is pretty straight forward. A hefty dose of spices that is crisp on the skin, a vegetable trivet, a hot oven, and a brief time of letting the meat rest before digging in.

In this dish the carrots not only add flavor, but they keep the chicken out of it’s juices. This allows the skin to crisp and flavors to intensify. The chicken in turn releases juices that the carrots slowly cook in all the way to vegetable heaven.

Oh, and cooking in one dish means less dishes. I am ALL OVER THAT.

Spiced Chicken Leg Quarters that cook over cilantro lime carrots. The carrots keep the chicken out of it's juices and the chicken juices cook the carrots all the way to vegetable heaven. | WorthCooking.net

The carrots and chicken could be a meal on their own, but there are so many yummy juices in the bottom of the pan I wanted some bread to sop it up. So, I served it with some gluten free naan (recipe coming soon).

Spiced Chicken Leg Quarters that cook over cilantro lime carrots. The carrots keep the chicken out of it's juices and the chicken juices cook the carrots all the way to vegetable heaven. | WorthCooking.net

Spiced Leg Quarters over Carrots
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • For The Carrots
  • 2 lbs carrots
  • ½ teaspoon salt
  • 1 handful of chopped cilantro
  • 3 cloves garlic, minced
  • juice of one lime
  • 2 shallots or ½ onion, chopped
  • 1-2 tablespoons coconut oil (affiliate link)
  • For The Chicken
  • 4 leg quarters
  • 1½ teaspoons salt
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger
  • ¾ teaspoon cumin
  • ¼ teaspoon cinnamon
  • ¼ teaspoon turmeric
  • 1-2 tablespoons coconut oil (affiliate link)
Instructions
  1. Preheat the oven to 450 degrees and remove the chicken from the fridge. You want the chicken to come to room temperature and the oven to preheat for at least 20 minutes -- just enough time for the everything else to come together.
  2. Cut the carrots into sticks, they need to be pretty thin (1/4-1/2" diameter) to cook fully. Put the carrots in either a 16" cast iron pan or a 9 x 13 dish and toss with the salt, lime juice, garlic, cilantro, and shallots or onion. Evenly distribute a few dabs of coconut oil over the carrots.
  3. For the chicken, mix the spices and salt together. Season the underside and edges of the leg quarters with about half of the spice mixture. Place skin side up on the carrots. Dry the skin of the chicken with a paper towel (this is to help it crisp up properly). Sprinkle the rest of the spices over the chicken and carrots, focusing on the chicken. Put a few dabs of coconut oil onto each piece of chicken.
  4. Bake the chicken for forty-five minutes to an hour, basting once or twice. The chicken is done when the meat is tender and the juices run clear. When in doubt I test the underside of the largest quarter with a fork. The skin takes 45 minutes to cook, but the quarters can sometimes take longer then that, so lightly tent with foil if needed to keep from burning. Since back of ovens tend to be hotter, you might need to rotate the pan halfway through for even browning. Remove the chicken from the oven and let rest for 15 minutes before serving.
Notes
If you do not want to serve the leg quarters as quarters you can cut them in half with kitchen sheers after they are done cooking.

Coming on Wednesday:

Pumpkin Pie Quinoa

Pumpkin Pie Quinoa

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Comments

  1. says

    I finally made this last night (with some major improvising since I used drumsticks and didn’ have 4 of the spices but did happen to have a lime and carrots). Good stuff! I wasn’t sure what to expect with lime carrots, but Evan and I enjoyed them.

  2. says

    This looks lovely I’m gonna go and pick up some bits at the shop later, thankyou for the recipe! It’s pretty wierd as I just bookmarked a similar recipe in my palo cookbook and I highly recommend it to any one that’s trying to stay healthy and lose a bit of weight. To anyone that’s interested in their cookbook: http://www.wooreviews.com/palo.html

  3. Susan says

    So I don’t have coconut oil, can I just dab with butter/margarine? Looks delisious! I’m probably going to try a variation of the recipe tonight. :)

    • Debra Worth says

      I use garlic powder because it does better crisping on the skin, but you can use fresh garlic. I would just suggest not putting it on TOP of the chicken because it would probably burn.

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