Ingredients:
Chicken leg quarters
Lemoine's "Season Em Up" or Tony Chachere's or your favorite Cajun/Creole seasoning
NOTE 1: When time permits, it is best to season the leg quarters, then refrigerate in a covered or sealed container over night. This allows the leg quarters to absorb the seasoning.
Directions:
Rinse the leg quarters, then place in a strainer/colander to allow excess water to drain.
Evenly season both sides of the leg quarters, (careful not to over do it.)
Now, store the seasoned leg quarters in a Zip Lock bag or a covered plastic container and refrigerate over night. Or, proceed to the next step.
Lay a sheet of parchment paper on a baking pan and spray Pam on the baking sheet. Then, lay the leg quarters on the parchment paper.
NOTE 2: The parchment paper makes the clean up easier.
NOTE 3: If you don't have any parchment paper, spray the baking pan with Pam, then, lay the leg quarters on the pan.
NOTE 4: Pre heat your convection or conventional oven to 325 degrees Fahrenheit before inserting the pan of chicken.
NOTE 5: Remember, not all ovens work the same, so it is important to know your oven because you may opt to increase or decrease the temperature accordingly.
NOTE 6: I prefer a convection oven because your baking pan won't accumulate a lot of drippings. However, a conventional oven works fine, but you may want to keep an eye on the drippings to ensure that your pan don't overfill and spill causing extra clean up.
When the oven temperature reaches 325 degrees F, insert the pan of leg quarters, (uncovered).
Bake the chicken for about 2 hours, but every now and then check on the chicken to make sure that the outside isn't browning too fast.
NOTE 7: If this is happening, lower the oven temperature and cover the chicken with aluminum foil and continue baking.
NOTE 8: If you are not sure if the chicken is completely baked, here are a couple tips. You can use a thermometer, most people look for about 180 degrees F internally. Or, you can find the biggest leg quarter and remove it. Then, using a knife, cut through the joint and observe the thigh and leg. If you see blood or uncooked meat, continue baking. Or, you can use a clean paper towel, (to prevent burning your fingers) and grab the end of the drumstick. Now, twist the bone. If you are able to dislodge the leg bone from the thigh bone easily, your baked chicken is ready.
After removing the baking pan from the oven, baste the pieces with the drippings, if desired.
The keys to my baked chicken are seasoning the night before and knowing your oven.
I hope you enjoy, Uncle Larry
Chicken leg quarters
Lemoine's "Season Em Up" or Tony Chachere's or your favorite Cajun/Creole seasoning
NOTE 1: When time permits, it is best to season the leg quarters, then refrigerate in a covered or sealed container over night. This allows the leg quarters to absorb the seasoning.
Directions:
Rinse the leg quarters, then place in a strainer/colander to allow excess water to drain.
Evenly season both sides of the leg quarters, (careful not to over do it.)
Now, store the seasoned leg quarters in a Zip Lock bag or a covered plastic container and refrigerate over night. Or, proceed to the next step.
Lay a sheet of parchment paper on a baking pan and spray Pam on the baking sheet. Then, lay the leg quarters on the parchment paper.
NOTE 2: The parchment paper makes the clean up easier.
NOTE 3: If you don't have any parchment paper, spray the baking pan with Pam, then, lay the leg quarters on the pan.
NOTE 4: Pre heat your convection or conventional oven to 325 degrees Fahrenheit before inserting the pan of chicken.
NOTE 5: Remember, not all ovens work the same, so it is important to know your oven because you may opt to increase or decrease the temperature accordingly.
NOTE 6: I prefer a convection oven because your baking pan won't accumulate a lot of drippings. However, a conventional oven works fine, but you may want to keep an eye on the drippings to ensure that your pan don't overfill and spill causing extra clean up.
When the oven temperature reaches 325 degrees F, insert the pan of leg quarters, (uncovered).
Bake the chicken for about 2 hours, but every now and then check on the chicken to make sure that the outside isn't browning too fast.
NOTE 7: If this is happening, lower the oven temperature and cover the chicken with aluminum foil and continue baking.
NOTE 8: If you are not sure if the chicken is completely baked, here are a couple tips. You can use a thermometer, most people look for about 180 degrees F internally. Or, you can find the biggest leg quarter and remove it. Then, using a knife, cut through the joint and observe the thigh and leg. If you see blood or uncooked meat, continue baking. Or, you can use a clean paper towel, (to prevent burning your fingers) and grab the end of the drumstick. Now, twist the bone. If you are able to dislodge the leg bone from the thigh bone easily, your baked chicken is ready.
After removing the baking pan from the oven, baste the pieces with the drippings, if desired.
The keys to my baked chicken are seasoning the night before and knowing your oven.
I hope you enjoy, Uncle Larry
