Roasted Chicken Leg Quarters
Juicy, succulent chicken leg quarters are roasted in a buttery onion gravy to create an easy weeknight meal for the whole family!
Ingredients
- 6 bone-in skin-on chicken legs (quarters)
- 2 tablespoons unsalted butter
- 1 large yellow onion thinly sliced
- 1 tablespoon Better than Bouillon (chicken flavor)
- 3/4 cup hot water
- 2 teaspoons salt (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons sweet paprika divided
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400°F.
- Season the chicken: In a large bowl, mix together the onions, the salt, garlic powder, onion powder, sweet paprika, and black pepper. Pat the chicken dry and season all over, including under the skin.
- Roast the chicken: Place the seasoned chicken in a large skillet. Bake uncovered for 20 minutes, until golden brown.
- While the chicken is roasting, make the broth: Mix together the water and Better Than Bouillon, until the broth is dissolved.
- Add broth and lower heat: After 20 minutes, remove the pan from the oven. Pour the broth mixture around (not over) the chicken, letting it soak into the onions. Add sliced butter in the crevices of the chicken. Sprinkle the chicken with the remaining 1/2 teaspoon of paprika.
- Finish baking: Lower the oven temperature to 350°F. Return the dish to the oven and bake for another 25 to 35 minutes, or until the chicken is fully cooked and the onions are soft and swimming in a light gravy.