Honey-Rosemary Chicken Leg Quarters: What To Do with Those Pesky Leg Quarters Taking Up Room In Your Freezer

As the same bag of chicken leg quarters tends to occupy my freezer from month to month, it is rather obvious that I do not relish cooking this cut of chicken. I usually just baked the pieces and deboned them for sandwich, soup, or casserole meat. I’ve finally struck upon a solution for the chicken leg quarter doldrums. Enjoy!

Skills Required: measuring, mixing by hand, using oven

Preparation Time: 6 to 9 minutes

Cook Time: 2 hours

Servings: 6 to 10 or even more

You Will Need:

13x9 in. glass baking dish with 2 in. or higher sides
3 to 4 Lbs. chicken leg quarters
1/3 to ½ cup honey
1/4 cup very warm melted butter (not margarine)
2 to 3 tbsp. Dried rosemary
8 to 12 whole medium mushrooms (optional)

1. Place chicken in 13x9 in. glass baking dish.

2. Thoroughly mix honey, very warm melted butter and rosemary.

3. Cover chicken in honey mixture on all sides and allow extra mixture to remain in baking dish.

4. Place mushrooms cap down between chicken pieces, wedging them in when necessary.

5. Bake at 350 degrees for 2 hours. Chicken will be extra tender.

Notes:

- The resulting sweet crust to the leg quarters does not carry a strong honey flavor, which is good if you only like honey in small quantities

- Recipe has only been attempted with the skin on the leg quarters

- Try adding 2 tbsp. Of lemon or orange zest to give your chicken a tang

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