Best Leg / Thigh Quarters |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1 cup kosher salt |
1/2 cup brown sugar |
1 cup orange juice |
2 tablespoons garlic |
1/4 cup soy sauce |
black pepper |
4 chicken legs, 1/4 's |
1 cup broth (chicken) |
1 teaspoon thyme |
1 teaspoon paprika |
1 teaspoon black pepper |
1 teaspoon kosher salt |
6 medium red potatoes, wedged (i put mine in a pot, and bring to a boil, rinse in cool water & drain before adding to the roast) |
2 cups baby carrots |
Directions:
1. Brine 4-8hrs then rinse & dry (8 is better).
2. After the brine & rinse, pre-heat oven to 425. Pan sear the chickens skin side to give it a nice crisp.
3. In a oiled roasting pan loosely scatter veg. arange chicken on top. season chicken, & add broth to the bottom of pan. Roast covered at 425 40-50 minute.
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