AMAZING Baked Chicken Leg Quarters | Summer style recipe you need to try!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro adds a fresh flavor while dried parsley is more economical.

Season the chicken legs with 4 tablespoons of olive oil, 3 tablespoons of soy sauce, 1.5 teaspoons of salt, 1 teaspoon of crushed black pepper, 1 teaspoon of red paprika, and some lemon juice.

Mix the marinade properly to ensure the salt dissolves.

Chop fresh basil and rosemary, or other herbs like thyme, oregano, or cilantro, and add them to the marinade.

Coat the chicken legs with the marinade using your hands and let them absorb the flavors.

Prepare the vegetables: cut red and yellow bell peppers into small pieces, slice 2 small red onions thinly, and chop 5 garlic cloves.

Brown the chicken legs in a large pan on high heat for about 3 minutes on each side using olive oil.

Remove the chicken legs from the pan and add 1 tablespoon of butter to melt.

Add 1 tablespoon of honey and the prepared vegetables to the pan, sautéing on high for about 3 minutes while mixing frequently.

Add about 0.5 cup of cherry tomatoes to the vegetables and season with a touch of salt and black pepper.

Transfer the sautéed vegetables into a deep baking dish, spreading them out evenly, and place the chicken leg quarters atop the vegetable base.

Fill the spaces between the chicken with about 0.5 cup of black and green olives, pushing them down a bit.

Pour any leftover marinade over the chicken.

Preheat the oven to 400°F (200°C) and bake for about 50 minutes, depending on the size of the chicken legs.

Turn on the broiling mode for the final 5 to 7 minutes to crisp the skin.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary