Apple Roasted Chicken Leg Quarters
As an anti-sweet meat cook, I’ll have to admit that I bend the rules when it comes to apples. Apples are my favorite fruit. Sweet, but not too sweet. Sour, but not too sour. Not to mention, just one of those bad boys a day will keep the doctor away! Incorporating a quick apple cider simmer to chicken leg quarters following a quick cast iron butter sear takes this meal to another level. Love that pop of zest and prefer it a little less sweet? No problem – swap ¼ of the cider out for apple cider vinegar instead!
Chicken leg quarters are high on the list for tasty, healthy, and affordable meals. They’re significantly cheaper than chicken breasts and incorporate a little more fat that brings out an explosion of flavor you can’t get elsewhere. I cook these skin on to add to the texture of the meal but if you’re looking to cut calories, remove the skin. It still will taste juicy and delicious!
Tips
You can replace the bone-in chicken leg quarters with boneless thighs but bear in mind that the bones holds flavor. If you choose this route, reduce the baking time from 35 minutes to 20 minutes depending on the size of the chicken pieces.
Reduce the amount of apple cider and replace with apple cider vinegar for a more sharp and less sweet flavor.
No Dijon mustard? Any type of mustard will do but be weary of stone ground. Sometimes the grounds can be too big and overpower the flavor of the dish.
Go easy on the olive oil for the veggies if you are leaving the skin on. The fat from the chicken quarters will melt and drip onto the veggies infusing them with flavor.
What You’ll Need
- 4 chicken leg quarters
- 4 cups chopped vegetables of your choice
- 3 tbsp olive oil
- 1 cup apple cider
- 2 tbsp Dijon mustard
- 2 tbsp unsalted butter
- 2 tbsp flour
- 1 ½ cup chicken broth
- 3 tsp chicken bouillon
- 2 tsp salt
- 3 tsp garlic powder
- 1 tsp parsley
- 4-5 sprigs of thyme
How You’ll Make it
Preheat oven to 425F. Season 4 chicken leg quarters with 3 tsp chicken bouillon, 2 tsp garlic powder and 1 tsp parsley (dried or fresh is fine). I always add more than 3 tsp bouillon but I have a preference for saltier foods so choose based on your preference! Set aside and allow chicken to get to room temperature before cooking.
Chop fresh vegetables and place on a greased baking sheet. I used broccoli, carrots, halved baby potatoes and onions, but you can also add brussel sprouts and bell peppers if preferred. Be aware of the size of your baby potatoes. If they are very small, they don’t need to be halved. Drizzle with 2 tbsp olive oil, 1 tsp garlic powder and 1 tsp salt.
Heat a cast iron skillet to medium-high and drizzle with olive oil. Sear the skin side of each chicken leg quarter for 1 minute. Add apple cider until it’s about ¼ of the way up the side of the chicken and continue cooking for an additional minute or until golden brown. Repeat for each quarter. I was able to fit 2 quarters in each round, but it really depends on the size of your skillet and chicken. Remember to save the drippings in the skillet for the mustard sauce!
Place chicken on top of the vegetables and garnish with fresh thyme. The thyme will bring a lovely smell to your kitchen while also infusing a little bit of flavor to your meal. Allow the vegetables and chicken to roast for about 35 minutes and begin making the mustard sauce while waiting.
Add 2 tbsp butter to the skillet and heat to medium-high. Add in 2 tbsp flour once melted stirring constantly to prevent burning. Once thickened and golden brown, add in 1 ½ cup chicken broth, 2 tbsp mustard and about ¼ cup apple cider. Allow to boil until reduced to a sauce. Keep in mind it will continue to thicken as it cools, so don’t let it get too thick.
Remove the chicken and veggie tray from the oven when the chicken is a dark brown color. Check with a meat thermometer first to make sure the chicken is fully cooked to 165F before removing from the oven. Allow to cool for at least 10 minutes. Glaze chicken with mustard sauce before serving. Enjoy!
Apple Roasted Chicken Leg
Ingredients
- 4 chicken leg quarters room temperature
- 4 cups chopped vegetables carrots, broccoli, baby potatoes
- 3 tbsp olive oil
- 2 cup apple cider
- 1½ cups chicken stock or broth
- 2 tbsp dijon mustard
- 2 tbsp unsalted butter kerrygold
- 2 tbsp flour
- 3 tsp chicken bouillon adjust to taste preference
- 2 tsp salt
- 3 tsp garlic powder
- 1 tsp parsley
Instructions
- Preheat oven to 425℉. Season 4 chicken leg quarters with 3 tsp chicken bouillon (more if you want extra flavor), 2 tsp garlic powder and 1 tsp parsley. Set aside until chicken has reached room temperature.
- Chop vegetables, half the baby potatoes and place on a greased baking sheet. Drizzle with 2 tbsp olive oil, 1 tsp garlic powder and salt to taste.
- Heat a cast iron skillet to medium-high and drizzle with olive oil. Sear the skin side of each chicken leg for 1 minute until golden brown (you should be able to fit 2 legs at a time). Add apple cider until it's about ¼ of the way up the side of the chicken and sear an additional minute until liquid reduces. Set seared chicken and all drippings aside while searing the remaining chicken.
- Place chicken and a few sprigs of fresh thyme on top of vegetables. Roast for 35 minutes or until chicken reaches an internal temperature of 165℉. Allow to cool.
- Add 2 tbsp butter to the empty skillet until melted. Add 2 tbsp flour to the melted butter and stir vigorously as it begins to brown and thicken. Once medium-golden brown in color, add in 1/4 cider chicken drippings (add additional apple cider if necessary), 1 ½ cups chicken stock, and 2 tbsp dijon mustard. Salt to taste. Consistency should be slightly thick but it will continue to thicken as it cools.
- Serve mustard sauce on the side along with chicken quarters and vegetables. It also goes well basted on top of the chicken. Your preference! Enjoy!