Oven Roasted Chicken Leg Quarters posted this morning by Sandra.

Oven Roasted Chicken Leg Quarters

You’ll get a crisp skin and an extra tender meat powered by a spicy marinade. Serve up with rice or roasted new potatoes.  Posted by Sandra June 2018

The package of chicken leg/thigh sections came in a package of 4 and I cooked all of them.  I left the bones in. I figured that not only would it be easier to take them out after it was cooked but it would be even easier to let whoever ate it to take the bones out themselves. Oven

Serves 2:

• 2 skin-on, bone-less chicken legs
• 2 garlic cloves, coarsely chopped
• 1 knob ginger, peeled, finely grated
• 3 tablespoons olive oil
• 3 tablespoons Sriracha
• 1 tablespoon rice vinegar
• 1/2 tablespoon sugar
• 1/2 tablespoon fish sauce (such as nam pla or nuoc nam)
• 1/2 teaspoon fresh cracked black pepper
• 1 teaspoon kosher salt
• 2 limes, cut into wedges for serving
• 1 handful fresh cilantro, roughly chopped

1. Preheat oven to 450°F (230°C), grill or broiler mode. Season chicken with salt and pepper. Heat oil in a 12″ cast-iron or heavy skillet over high heat until hot but not smoking. Arrange chicken legs in skillet, skin side down, and cook for 2 minutes. Reduce heat to medium-high; continue cooking skin side down, until skin is golden brown, about 12 minutes.

2. Meanwhile, prepare the instant marinade: in a shallow dish, combine garlic, ginger, olive oil, Sriracha sauce, rice vinegar, sugar, fish sauce, sat and pepper.

3. Transfer chicken into the marinade and coat well on each side. Let sit for 5-10 minutes.

4.  Transfer chicken into a roasting pan, skin side up, and cook in the bottom of the oven for 20-25 minutes, until skin crisps and meat is cooked through. Rub the skin with a little of the remaining marinade after 15 minutes of cooking. Let rest covered for 5 minutes before serving garnished with cilantro and lime wedges.