Cranberry Roasted Chicken Leg Quarters
The cranberries need to be soaked in water and sugar for at least 3 hours and up to 24 hours prior to making this dish. The fresh herbs, lemon juice and garlic really make the dish pop and bring a fresh, brightness to your dinner table.
Prep Time 3 hrs
Cook Time 50 mins
Total Time 3 hrs 50 mins
Course Main Course
Cuisine American
For the cranberries:
- 2 c water
- 1/2 c sugar
- 1 lb cranberries
For the chicken:
- 4 chicken leg quarters bone in, skin on
- 4 tbsp butter
- 1/4 c olive oil
- 10 cloves garlic, minced
- 1/4 c fresh poultry seasoning, minced
- 1 lemon, juiced remnants saved
- salt, pepper, to taste
- 2 whole heads of garlic tops cut off, optional
Combine sugar and water until sugar is dissolved.
Combine cranberries with sugar water, refrigerate for at least 3 hours or up to 24 hours. The longer they sit, the less tart and/or bitter the cranberries will be.
Preheat the oven to 425.
Pat the chicken leg quarters dry and melt 4 tbsp butter in an oven-safe skillet.
Sear the chicken leg quarters on eat side until skin is golden, about 5 minutes per side.
Remove from the heat.
In a small bowl, combine minced garlic, seasoning, lemon juice and salt and pepper. Stir to combine. Pour over chicken leg quarters.
To the pan, add your soaked cranberries; place halved lemon in the pan along with 2 garlic heads with the tops cut off (optional).
Bake for 45-55 minutes or until the internal temperature of the chicken reaches 165 degrees. Serve with crusty bread.
Keyword chicken leg quarters, cranberry, roasted chicken