Total Time: 60 minutes
- 4 cloves garlic, finely minced
- 1 teaspoon dried leaf oregano
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1/4 teaspoon ground cumin
- dash freshly ground black pepper
- 2 tablespoons olive oil
- 4 chicken leg quarters
- 1/2 cup chicken broth (part white wine, if desired)
Heat oven to 425 degrees.
Combine the garlic, oregano, salt, chili powder, cumin, and black pepper. Add olive oil and mix well. Use a mortar and pestle to make a paste consistency, or mash with a fork.
Wash chicken leg quarters and pat dry. Snip off any excess skin. Arrange the chicken pieces in a baking dish and pat the garlic mixture over each quarter. Pour 1/2 cup chicken broth into the baking dish. Bake for 40-50 minutes, or until juices run clear.
Scott did use a little more white wine, because we ran out of the chicken broth :)
Four cloves of garlic was a little much. I didn't think it was too bad, but I absolutely LOVE garlic! Scott had some issue getting it into a paste, but either way it turned out great.
4/5 stars. We both enjoyed this recipe overall. There is too much garlic, and it could use a little bit of toning; however the chicken was so juicy and overall yummy! Definitely give it a try!