Broiled Skinless Chicken Hindquarters With Italian Seasoning Recipes

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BROILED SKINLESS CHICKEN HINDQUARTERS WITH ITALIAN SEASONING



Broiled Skinless Chicken Hindquarters With Italian Seasoning image

This is my best recipe yet. I had Italian seasoning and drumsticks and wanted to bake them. I looked online for A LOT of recipes. Didn't find what I was looking for exactly. But through reading those recipes I managed to mix and combine. And finally ended up with this. Sadly I can't remember which recipes helped me to end up with this one but I admit I can't take all the credit. Tips: You can adjust how much of the seasoning or garlic you use just don't use too much lemon juice you don't want it to taste sour.

Provided by Newbie.Cook

Categories     European

Time 1h35m

Yield 2 serving(s)

Number Of Ingredients 9

2 skinless chicken thighs
2 skinless chicken drumsticks
1 1/2 tablespoons olive oil
1 tablespoon italian seasoning
1 teaspoon lemon juice
1 tablespoon light soy sauce
1/4 teaspoon garlic powder
1 dash ground black pepper
1 dash salt

Steps:

  • Rub the chicken with soy sauce and lemon juice and half tablespoon of olive oil.
  • Sprinkle the garlic powder, salt and pepper all over it.
  • Add the Italian seasoning and make sure you rub it all over the chicken.
  • Place the chicken in a 8-Inch Square Pyrex pan.
  • Drizzle the rest of olive oil on top of the chicken.
  • Cover and place in the fridge for 30 minutes.
  • Take out of the fridge while pre heating the oven on 375°F.
  • Place in pre heated oven and broil for 30 minutes.
  • Take it out of the oven and with a spoon pour the juices in the pan on the chicken and place back in oven for 15 minutes then do the same once more and place back in the oven for another 15 minutes or so.
  • When you take it out of the oven for the last time make sure the juices in the pan are not fully dried cause that means the chicken has dried too.
  • Do not serve with the juices.
  • Serve with boiled rice or salad and enjoy :).

Nutrition Facts : Calories 219.4, Fat 13.9, SaturatedFat 2.4, Cholesterol 81.8, Sodium 670.5, Carbohydrate 1, Fiber 0.1, Sugar 0.2, Protein 21.9

BAKED CHICKEN LEG QUARTERS



Baked Chicken Leg Quarters image

Chicken leg quarters are still fairly reasonable at the grocery store. Often, a single chicken thigh looks a little skimpy on a dinner plate. Leg quarters yield two or three extra bites, and they are visually very satisfying. Bonus: cooking with the bones included gives a lot of flavor. A simple, tasty seasoning blend makes prep a breeze.

Provided by Bibi

Categories     Chicken Legs

Time 1h5m

Yield 5

Number Of Ingredients 7

2 teaspoons smoked paprika
2 teaspoons granulated garlic
½ teaspoon onion powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 (8 ounce) chicken leg quarters
⅓ cup melted unsalted butter

Steps:

  • Preheat the oven to 425 degrees F (218 degrees C). Line a sheet pan with aluminum foil.
  • Stir together smoked paprika, granulated garlic, onion powder, salt, and pepper in a small bowl.
  • Pat chicken leg quarters dry with paper towels. Gently lift the skin and sprinkle in 1/4 to 1/2 teaspoon of the seasoning blend, using a fingertip to spread the seasoning around under the skin. Brush both sides of each leg quarter with melted butter.
  • Evenly sprinkle remaining spice mixture on both sides of each quarter and set cut side up onto the prepared sheet pan.
  • Bake in the center of the preheated oven for 20 minutes. Turn the quarters cut side down using tongs and continue baking until chicken is no longer pink at the bone and the juices run clear, about 20 more minutes. An instant-read thermometer inserted near the bone should read 160 degrees F (71 degrees C).
  • Turn on the broiler and broil each side of the chicken leg quarters until skin is nicely browned, 3 to 4 minutes per side. Test for a final internal temperature with an instant-read thermometer of 165 degrees F (74 degrees C).
  • Transfer chicken leg quarters to a serving plate. Tent with foil and let rest for 5 minutes before serving.

Nutrition Facts : Calories 539.9 calories, Carbohydrate 1.9 g, Cholesterol 220.7 mg, Fat 39.8 g, Fiber 0.7 g, Protein 41.7 g, SaturatedFat 15.5 g, Sodium 571.2 mg

EVE'S CHICKEN QUARTERS



Eve's Chicken Quarters image

Chicken leg quarters baked with rice in a creamy broccoli mixture. I dislike most convenience food recipes, but I feel that this one's a winner, as it's not only fast but healthy too!

Provided by Eve Lange

Categories     Meat and Poultry Recipes     Chicken     Chicken Leg Recipes

Time 1h40m

Yield 4

Number Of Ingredients 8

4 chicken leg quarters
1 (4.5 ounce) package instant long grain and wild rice
2 cups water
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
2 cloves garlic, crushed
1 tablespoon minced garlic
1 cup chopped broccoli

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken quarters in a 9x13 inch baking dish and bake in preheated oven, covered, for 45 minutes.
  • Meanwhile, in a large bowl combine rice and seasoning packages, water, soup, sour cream, crushed garlic, minced garlic and broccoli. Mix well.
  • Remove chicken to a platter and drain oil. Spread rice mixture in the bottom of the baking dish, then arrange chicken on top of rice. Bake uncovered for 30 to 45 minutes, or until wild rice is opened up and liquid is absorbed.

Nutrition Facts : Calories 628.5 calories, Carbohydrate 35.1 g, Cholesterol 169.7 mg, Fat 36.9 g, Fiber 1.1 g, Protein 37.7 g, SaturatedFat 14.3 g, Sodium 1136.9 mg, Sugar 1.9 g

CRISPY BAKED CHICKEN LEG QUARTERS (VERY EASY, ONE DISH)



Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) image

This is one that I adapted from Recipe #199636 after I scored 4 huge chicken leg quarters on sale. ($0.39 a pound!). I added a few things and adjusted the cooking time and temp to to what worked for me. The skin got SO crispy and the chicken was moist and retained the flavors. It also fell off the bone. I hope you enjoy! UPDATE 11/13/15: THANK YOU for all of the great reviews! I am so glad it's such a hit! Make sure you check out the reviews for some other ideas on how to switch it up a little (but the original is still my personal favorite).

Provided by PSU Lioness

Categories     One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 5

4 skin-on chicken leg quarters, with bone
1/2 cup soy sauce, divided
1 teaspoon garlic powder, divided
1 teaspoon seasoning salt, divided
1 teaspoon dill weed, divided

Steps:

  • Preheat oven to 375.
  • Line a large glass baking dish with foil. You can also add a baking rack to the pan to keep the chicken out of the grease and to help air circulate and make it crispier.
  • 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.

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