If you are short of time and want to have a great chicken dinner then check it out.īut for this recipe, I used whole legs (quarters), which ensures it’s super juiciness. This recipe for S low Roasted Chicken Leg Quarters is unique and different from my famous Oven Roasted Chicken Leg (Thighs and Drumsticks), which are also super delicious. Secret to Make Soft Chicken Leg Quarters with Super Crispy Skin I also fell back on my go-to for spinach intake: Greek Spinach Rice (believe it or not, my picky eaters love it), and this slow-roasted chicken leg quarters, with a super crispy skin. So I made my famous Cabbage Soup (and both boys devoured it). In light of their hunger strike (save for pizza & nuggets), I knew that as exhausted as I was I needed to put some fuel and good nutrients into my little men when we returned. During this trip, we found ourselves eating out all the time, but my kids wouldn’t eat anything else except for pizza or chicken nuggets…go figure. However, my boys were not quite as adventurous. That said, this trip proved to be a bit of culinary exploration for my husband and I. Compound that with a touch of jetlag.Īnyhow, suffice it to say, we’re happy to be back home. Traveling with two little boys and three(ish) countries can take a toll. We just came back from our amazing trip to Europe: Spain, Poland, and England (+ Wales) and admittedly we’re a bit tired. I get commissions for purchases made through the affiliate links. The secret to this amazing recipe is to roast the chicken on low and slow and then finish it off on a high temperature, to crisp up the skin. Learn how to make the juices with meat fall off the bones chicken leg quarters, while still achieving a super crispy skin.
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