When it comes to chicken I’m not picky I like dark or light meat. When leg quarters are on sale for only $.99/lb they are hard for me to pass up. I adapted this recipe slightly from Cristina Ferrara’s Big Bowl of Love and oh my gosh is it good. I have tried plenty of other recipes touting the best chicken ever, but this is the closest I’ve come so far. The sauce is herby with a slight hint of mustard. I ended up drizzling the sauce all over the rice I served with the chicken. It was that good.
Do yourself a favor and double or triple the recipe. The leftover chicken freezes great and can be used in anything from soups and salads to enchiladas. The Chicken Pesto on Ciabatta recipe I will be posting later this week uses leftover rotisserie style chicken. This Savory Roasted Chicken would be the perfect thing.
- 4-6 chicken leg quarters
- ⅓ cup Dijon mustard
- Juice of a lemon
- ⅓ cup soy sauce
- 2 tablespoons olive oil
- 2 tablespoons rosemary
- 1 teaspoon fennel seeds
- Salt and pepper
- 1 ½ cups chicken stock
- Place chicken pieces in large greased baking dish. Preheat oven to 350 degrees.
- In a bowl combine mustard, lemon juice, soy sauce, and olive oil. Pour over chicken, turning to coat.
- Sprinkle with rosemary, fennel, salt and pepper.
- Cover with aluminum foil and bake for 45 minutes. Remove foil, add chicken stock and continue to bake for 60 minutes. Baste with cooking liquid every 15-20 minutes until golden brown.