Ingredients
Marinade and Chicken
- Scant ½ cup (100g) unsalted butter
- 6 large shallots (or 1 large onion), sliced thinly
- 6 cloves garlic, peeled
- 2 tbsp maple syrup (or honey / brown sugar)
- 2 tbsp lemon juice
- 2 tsp Italian seasoning
- 2 tsp mustard powder (or 1 tsp Dijon mustard)
- 2 tsp garlic powder
- 2 tsp sweet smoked paprika
- 1 ½ tsp salt
- Pinch red pepper flakes (or cayenne, optional)
- ½ cup (125ml) chicken stock (or broth)
- 6 medium chicken leg quarters (chicken Marylands)
- Salt and black pepper to season
- ⅓ cup (80ml) white wine (or Marsala / chicken stock)
- 2 tsp cornstarch (cornflour), diluted in 1-2 tbsp cold water
- Fresh thyme (for garnish)
Vegetables
- 6 medium potatoes, cut into wedges
- 6 medium carrots, peeled and cut into quarters
- 2 cups (500ml) boiling water (or as needed)
Instructions
- Prepare the marinade: Melt the butter over low heat in a saucepan. Add the sliced shallots and whole garlic cloves, stirring to coat them in butter. Cover and sweat gently for 15 minutes, stirring occasionally, until the shallots are soft and translucent.
- Blend the marinade: Stir in Italian seasoning, mustard powder, garlic powder, smoked paprika, salt, red pepper flakes, maple syrup, lemon juice, and chicken stock. Blend the mixture into a smooth paste using an immersion blender or food processor, then transfer to a bowl and chill in the fridge or freezer if in a hurry.
- Marinate the chicken: Trim excess skin and fat from the chicken leg quarters and pat dry. Carefully loosen the skin over the leg and thigh with a spoon. Push a generous amount of marinade under the skin and brush some over the top. Marinate for at least 30 minutes or up to overnight in the refrigerator. Reserve leftover marinade for basting.
- Prepare to bake with vegetables: Preheat the oven to 400°F (200°C) or 350°F (180°C) if using a convection oven. Spread potato wedges and carrot quarters evenly on the bottom of a roasting pan and place a rack above them. Pour hot water into the pan to just cover the vegetables.
- Bake the chicken: Place marinated chicken leg quarters in a single layer on the rack above the vegetables. Season with salt and black pepper. Cover the chicken tightly with foil, leaving the vegetables uncovered, and bake for 40 minutes.
- Baste and finish baking: Remove foil, baste the chicken generously with reserved marinade, then increase oven temperature to 425°F (220°C) or 400°F (200°C) fan oven. Bake uncovered for an additional 15-20 minutes or until the internal temperature reaches 180-185°F (82-85°C). Remove chicken and let rest covered loosely with foil for 15 minutes.
- Roast vegetables: Drain cooking juices from the pan, reserving them. Toss the vegetables with some marinade and roast for 15 more minutes to caramelize while the chicken rests.
- Prepare pan sauce: Add diluted cornstarch slurry to the reserved pan juices and simmer until thickened. Pour this sauce over the chicken and vegetables when serving.
- Alternative cooking method (without vegetables): Place marinated chicken on a rimmed baking sheet, add wine or chicken stock, cover tightly with foil, and roast for 40 minutes. Uncover, baste with marinade, then roast for another 10-15 minutes to crisp skin. Spoon pan juices over the chicken and garnish with fresh thyme before serving.
Notes
- The marinade can be made ahead and stored in the fridge up to 2 days or frozen for longer storage.
- Marinate chicken overnight for deeper flavor.
- Using a meat thermometer ensures perfectly cooked chicken without drying out.
- Vegetables can be substituted or adjusted according to preference; root vegetables like parsnips or sweet potatoes work well.
- Leftover pan sauce can be refrigerated and served with other dishes.
- If desired, skip the vegetables and bake chicken alone with stock or wine for a simpler preparation.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
