Real Recipes From Real Home Cooks ®

rosemary-garlic chicken leg quarters

(1 rating)
Recipe by
Lynette !
Gulf Breeze, FL

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 not something you can do while you are away from home.

(1 rating)
yield 6 -8
prep time 15 Min
cook time 2 Hr 15 Min
method Slow Cooker Crock Pot

Ingredients For rosemary-garlic chicken leg quarters

  • 3
    carrots or celery ribs
  • 5 lb
    chicken leg quarters
  • 2 Tbsp
    fresh rosemary, chopped
  • 2 tsp
    sweet smoked paprika
  • 2 1/2 tsp
    kosher salt, divided
  • 1 1/4 tsp
    black pepper, freshly ground, divided
  • 12 clove
    garlic, sliced
  • 3 Tbsp
    olive oil
  • 1/2 c
    chicken broth
  • 2 lb
    fingerling gold potatoes, halved
  • 1 tsp
    olive oil
  • fresh rosemary, for garnish

How To Make rosemary-garlic chicken leg quarters

  • 1
    Place carrots or celery in a single layer in a 5-quart slow cooker.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.