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.
