Ingredients:
4 skin-on chicken leg quarters, with bone
1⁄2 cup (low sodium) soy sauce
1 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon seasoning salt
1 teaspoon dill weed
Directions
- Preheat oven to 375.
- Line a large glass baking dish with foil.
- Remove excess fat from chicken quarters.
- Separate the skin from the chicken, taking care that the skin stays attached at most points on the chicken. (You just want a flap. Do not remove the skin).
- Brush the chicken (under the skin) with soy sauce.
- Sprinkle some garlic powder, seasoned salt and dill weed on the chicken under the skin (I estimated the 1 tsp measures. Use as much or as little as you're comfortable with) and rub into the chicken.
- Arrange the leg quarters in the pan, skin side up, taking care not to crowd. They need space to cook properly.
- Brush both sides of the leg quarters with soy sauce.
- Sprinkle the skin with garlic powder, seasoned salt and dill weed (to taste).
- Place on middle rack in over and bake uncovered for an hour.
- After an hour, increase oven temp to 400 and bake 15 minutes.
- Chicken is done when internal temp reaches 165 (insert meat thermometer at thickest part of thigh, taking care not to touch the bone).
- Let stand for 5 minutes before serving.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWcwS16iIMdM46WqV4plFEK3myrLDfsXJnRvo7I4EFMWAe5X87gbt0jf2nRZf6-fjt1qNRXD5hGetZuwNYMjDwzfNcGiswvamhLeeELXE6ywkxSnnn-YIb42ZfE5DAFtSn9s0eqnHR7w/s400/Chicken2.png)
No comments:
Post a Comment