My wife was having a medical procedure and asked for something relatively mild. I had leg quarters in the fridge but she asked if I'd do them in the oven instead of the smoker. No problem.
Now, I use a carbon steel paella pan for all kinds of things in the oven, stovetop, grill, smoker, or even a campfire ($26 Amazon). It is a GREAT pan for going from the oven to the stovetop or visa versa. Wednesday night was oven to stovetop. I didn't think of taking pics until I started the rice but the technique I use is described below. You can also use a cast iron skillet. It is a quick and delicious meal on those nights when you just don't feel like firing up the smoker.
Oven Roasted Chicken Leg Quarters with Spanish Rice
This is a GREAT recipe for delicious, juicy chicken that comes together pretty quick. Broiling and baking it in an olive oil greased, seasoned paella pan is perfect. The skin comes out crispy and thin.
The Spanish Rice was concocted on the spot once I started looking at the chicken in the paella pan. It was FANTASTIC!
Ingredients
2 Tbs extra virgin olive oil
4 chicken leg quarters
Favorite BBQ rub
Spanish Rice Ingredients
1 small white onion, chopped
1 tsp garlic cloves, minced, heaping
2 cups white rice uncooked
1 15.5oz can diced tomatoes
4 oz canned green chilies chopped
15.5 oz tomato sauce
2 cups chicken stock
1 tsp cumin
1 tsp paprika
1 tsp chili powder
1 tsp kosher salt
Directions
1. Pre-heat oven to 425°F.
2. Pour some oil in the paella pan and spread it evenly around. Put the leg quarters in the pan and spray with oil on both sides. Add the rub to both sides of the chicken then put them on the pan skin side down.
3. When the oven is ready, switch to the broiler and turn it on high. Put the chicken on the shelf about 6" below the broiler and let it broil for 6 minutes. Turn the chicken over, skin side up. and put it back under the broiler for 3-5 minutes. Watch for the skin to turn brown. It will burn quickly so keep an eye on it.
4. Then turn the broiler off and the oven on at 425°F. Set the timer for 25 minutes.
5. Check the internal temperature of each quarter in the thickest part of the thigh, not touching the bone. The temperature should be in the 165°F to 175°F range. Add more time if necessary.
6. Remove from the oven and let rest about ten minutes.
7. If using a paella pan, leave the fat drippings in the pan, which should be about a half cup of liquid. You can remove some of the fat if you want. Add the onion and garlic. Saute until soft. Works great over the griddle burner. Add the rice and stirring constantly, brown over medium heat, about ten minutes. If the rice starts to stick for any reason, just add some more chicken fat or EVOO.
8. Once brown, add the tomatoes with juice, green chilils, tomato sauce, chicken stock and spices. Let simmer uncovered until rice is tender, stirring to keep from sticking, about 15-20 minutes. You can eat it a little al dente if you want, or let it sit a few minutes to absorb all the liquid.
9. Serve.
Chicken after I oven roasted it in the paella pan.
Spanish Rice while cooking and almost done.
Now, I use a carbon steel paella pan for all kinds of things in the oven, stovetop, grill, smoker, or even a campfire ($26 Amazon). It is a GREAT pan for going from the oven to the stovetop or visa versa. Wednesday night was oven to stovetop. I didn't think of taking pics until I started the rice but the technique I use is described below. You can also use a cast iron skillet. It is a quick and delicious meal on those nights when you just don't feel like firing up the smoker.
Oven Roasted Chicken Leg Quarters with Spanish Rice
This is a GREAT recipe for delicious, juicy chicken that comes together pretty quick. Broiling and baking it in an olive oil greased, seasoned paella pan is perfect. The skin comes out crispy and thin.
The Spanish Rice was concocted on the spot once I started looking at the chicken in the paella pan. It was FANTASTIC!
Ingredients
2 Tbs extra virgin olive oil
4 chicken leg quarters
Favorite BBQ rub
Spanish Rice Ingredients
1 small white onion, chopped
1 tsp garlic cloves, minced, heaping
2 cups white rice uncooked
1 15.5oz can diced tomatoes
4 oz canned green chilies chopped
15.5 oz tomato sauce
2 cups chicken stock
1 tsp cumin
1 tsp paprika
1 tsp chili powder
1 tsp kosher salt
Directions
1. Pre-heat oven to 425°F.
2. Pour some oil in the paella pan and spread it evenly around. Put the leg quarters in the pan and spray with oil on both sides. Add the rub to both sides of the chicken then put them on the pan skin side down.
3. When the oven is ready, switch to the broiler and turn it on high. Put the chicken on the shelf about 6" below the broiler and let it broil for 6 minutes. Turn the chicken over, skin side up. and put it back under the broiler for 3-5 minutes. Watch for the skin to turn brown. It will burn quickly so keep an eye on it.
4. Then turn the broiler off and the oven on at 425°F. Set the timer for 25 minutes.
5. Check the internal temperature of each quarter in the thickest part of the thigh, not touching the bone. The temperature should be in the 165°F to 175°F range. Add more time if necessary.
6. Remove from the oven and let rest about ten minutes.
7. If using a paella pan, leave the fat drippings in the pan, which should be about a half cup of liquid. You can remove some of the fat if you want. Add the onion and garlic. Saute until soft. Works great over the griddle burner. Add the rice and stirring constantly, brown over medium heat, about ten minutes. If the rice starts to stick for any reason, just add some more chicken fat or EVOO.
8. Once brown, add the tomatoes with juice, green chilils, tomato sauce, chicken stock and spices. Let simmer uncovered until rice is tender, stirring to keep from sticking, about 15-20 minutes. You can eat it a little al dente if you want, or let it sit a few minutes to absorb all the liquid.
9. Serve.
Chicken after I oven roasted it in the paella pan.
Spanish Rice while cooking and almost done.
