rosemary-garlic chicken leg quarters

Name: Rosemary-Garlic Chicken Leg Quarters
Prep time: 15 min
Cook time: 2 h 15 min
Yield: 6
Cuisine: Southern
Ingredients: 3 - carrots or celery ribs; 5 pound(s) chicken leg quarters; 2 tablespoon(s) fresh rosemary, chopped; 2 teaspoon(s) sweet smoked paprika; 2 1/2 teaspoon(s) kosher salt, divided; 1 1/4 teaspoon(s) black pepper, freshly ground, divided; 12 clove(s) garlic, sliced; 3 tablespoon(s) olive oil; 1/2 cup(s) chicken broth; 2 pound(s) fingerling gold potatoes, halved; 1 teaspoon(s) olive oil; - fresh rosemary, for garnish

(1 RATING)

16 Pinches 1 Photo

Lynette C

Gulf Breeze, FL

Updated on Mar 13, 2016

Great slow cooker recipe to make when you want to spend a couple of hours doing yard work, take a break, and then spend another couple of hours doing something else. Takes 4 hours in the slow cooker, but there is prep beforehand and an addition after 2 hours.....so not something you can do while you are away from home.

Rate

prep time 15 Min

cook time 2 Hr 15 Min

method Slow Cooker Crock Pot

yield 6-8 serving(s)

Ingredients

3 - carrots or celery ribs
5 pounds chicken leg quarters
2 tablespoons fresh rosemary, chopped
2 teaspoons sweet smoked paprika
2 1/2 teaspoons kosher salt, divided
1 1/4 teaspoons black pepper, freshly ground, divided
12 cloves garlic, sliced
3 tablespoons olive oil
1/2 cup chicken broth
2 pounds fingerling gold potatoes, halved
1 teaspoon olive oil
- fresh rosemary, for garnish

How To Make rosemary-garlic chicken leg quarters

Step 1

Place carrots or celery in a single layer in a 5-quart slow cooker.

Step 2

Remove the skin from the chicken and trim fat. Stir together the rosemary, paprika, 1 1/2 tsp salt and 1 tsp pepper. Rub the mixture over the chicken.
Step 3

Saute garlic in 3 taglespoons hot oil in a large skillet over medium heat for 2 minutes or until golden brown. Transfer to a bowl using a slotted spoon; reserve the oil in the skillet. Cook half the chicken in the reserved oil in skillet 3 to 4 minutes on each side or until golden brown. Transfer to the slow cooker, reserving the drippings in the skillet. Repeat with remaining chicken.
Step 4

Add the broth and garlic to the reserved drippings in the skillet and cook 1 minute,, stirring to loosen particles from the bottom of the skillet; pour over the chicken in the slow cooker. Cover and cook on high for 2 hours.
Step 5

Toss the potatoes with 1 teaspoon oil and the remaining 1 tsp salt and 1/4 tsp pepper; add to the slow cooker. Cover and cook 2 more hours.
Step 6

Transfer chicken and potatoes to a serving platter, and pour the juices from the slow cooker through a fine wire-mesh strainer into a bowl. Skim the fat from the juices. Serve immediately with chicken and potatoes.
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