Description
This recipe features oven-baked barbecue chicken leg quarters paired with crispy home fries and fresh seasoned vegetables. The chicken is marinated overnight in a flavorful spice mix and homemade barbecue sauce, then roasted to juicy perfection with multiple layers of sauce glazing. Complemented by rosemary garlic home fries and blanched broccoli with seasoned cherry tomatoes, this dish offers a deliciously balanced and hearty meal perfect for family dinners.
Ingredients
Scale
Spice Mix
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp Kashmiri lal or chili powder (your choice)
- 1 tsp mixed dried herbs
- 1 tsp salt
Chicken
- 6 chicken leg quarters
- Half of the spice mix (from above)
Barbecue Sauce
- Other half of the spice mix (from above)
- 50 ml ketchup
- 0.5 tsp tomato paste
- 1 tbsp molasses
- 1 tbsp sugar
- 1 tsp Worcestershire sauce
- Few drops of liquid smoke
Home Fries
- 1 huge potato
- A few sprigs of rosemary
- A few cloves of garlic
- Salt, pepper, and cooking oil to taste
Vegetables
- 2 heads of broccoli
- 1 cup cherry tomatoes
- Salt, pepper, olive oil, and vinegar to taste
Instructions
- Marinate Chicken: The day before cooking, evenly rub the chicken leg quarters with half of the prepared spice mix. Prepare the barbecue sauce by combining the other half of the spice mix with ketchup, tomato paste, molasses, sugar, Worcestershire sauce, and liquid smoke. Mix well and refrigerate both the marinated chicken and barbecue sauce overnight to develop deep flavors.
- Prepare Potatoes: Cut the large potato into 1-inch cubes. Microwave the potato cubes on high for 5 minutes, then stir and microwave for another 5 minutes to partially cook them. Allow the potatoes to steam off moisture and cool. Once cooled, refrigerate overnight.
- Prepare Vegetables: On the day of cooking, wash and cut the cherry tomatoes, season to taste with salt, pepper, olive oil, and vinegar. Cut the broccoli into florets and set aside.
- Blanch Broccoli: Boil water and blanche the broccoli florets briefly until just tender. Drain and set aside to keep warm.
- Roast Chicken: Preheat the oven to 200°C (400°F). Roast the marinated chicken leg quarters on a baking tray for 30 minutes until nearly cooked through.
- Glaze Chicken with Barbecue Sauce: Brush the roasted chicken with a layer of the homemade barbecue sauce and return it to the oven. Bake at the same temperature for 10 minutes. Repeat this glazing and baking process two or three times to build a rich, sticky coating.
- Cook Home Fries: While the chicken finishes baking, drain any water from the potato pan and dry it. Add cooking oil and fry the refrigerated potato cubes over medium heat, stirring occasionally, until crisp and golden. Stir in minced garlic and rosemary sprigs in the final minutes of cooking to infuse flavor. Season with salt and pepper.
- Serve: Plate the glazed barbecue chicken leg quarters with the crispy home fries and the blanched broccoli alongside the seasoned cherry tomatoes. Serve everything hot for a delicious, hearty meal.
Notes
- Marinating the chicken and resting the potatoes overnight helps deepen the flavors and improve texture.
- Microwaving the potatoes before frying reduces overall cooking time and helps achieve a crispy crust.
- Multiple layers of barbecue sauce glazing create a sticky, flavorful coating on the chicken.
- Blanching broccoli ensures it remains bright green and tender but not mushy.
- Adjust seasoning on home fries and vegetables to personal taste.
- This recipe can be doubled or halved depending on serving needs.