Cranberry Roasted Chicken Leg Quarters

Oh how I love bone-in-skin-on chicken leg quarters. Talk about flavor. And when you serve them up with roasted garlic and some crusty bread? Perfection.

You could certainly skip the whole cranberry thing, but I do like the tartness of the cranberries in the dish. They add an extra step, but you can certainly prep them the day before you make these chicken leg quarters.

The fresh herbs, the lemon juice, the garlic – mmmm! When you layer in flavors, and go the extra step, it really gives your dish some body – perhaps, we might say, a leg to stand on? I’ll be here all week.

Spanish Tapas Chicken Thighs Recipe

Are you a grazer? I totally am, and would prefer to have snacky, appetizer-type food any day, which of course means I’m such a sucker for a cocktail party.

This chicken thigh recipe has been on repeat in our house, having made it at least 4 times for 4 different cocktail parties. I will tell you, it does work with chicken breast, but this dish is nowhere close to as good as it is when you use the chicken thighs. There’s no oil, though, so it evens out – right?


The flavor in this is out of this world, too. The paprika and garlic make the loveliest combination, and the chicken comes out so juicy. A little squeeze of lemon (or lime) and the fresh chopped parsley really bring a brightness to the dish. You can serve it with an aioli or sour cream or nothing at all. And don’t worry, won’t judge you for eating out of the pan.