Smoky Chicken Leg Quarters with Fresh Corn

Smoky Chicken Leg Quarters with Fresh Corn

This week’s experience to my nearby produce keep netted me a percent of cheap fowl leg quarters and a few fresh corn on the cob to deplete. commonly we’d virtually prepare dinner each of those up at the grill, however it's been raining up a hurricane here within the Chicago vicinity currently — so, it virtually felt more like a terrific day to discover an indoor way to enjoy them.

No rain, no gain: those Smoky hen Leg Quarters With clean Corn proved to be a fantastically flavorful (no longer to say: low priced!) all-in-one chicken dinner.

Smoky Chicken Leg Quarters with Fresh Corn

For the chicken :

  • 1 tsp smoked paprika
  • Sea salt to taste
  • Black pepper to taste
  • 1/2 tsp garlic powder
  • 1 Tbsp olive oil
  • 3.5 lbs chicken leg quarters (six of them) trimmed

For the corn :

  • 1 sweet red bell pepper diced
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 Tbsp olive oil
  • 1 tsp minced garlic about two cloves
  • 4 ears fresh corn kernels cut off the cob
  • 1/4 of a medium yellow onion diced
  • 1/2 tsp seasoned salt
  • 1/2 tsp cumin


  1. Preheat oven to 400 ranges.
  2. heat 1 Tbsp olive oil in a big skillet over medium warmness. Trim the leg quarters and season them on each facets with smoked paprika, garlic powder, sea salt, and black pepper. 
  3. Brown the hen over medium warmth for five mins on each aspect.
  4. at the same time as the chook is browning, get the corn equipped to move. add 1 Tbsp olive oil to the bottom of a roasting pan, then brush the oil around to make certain it's coating the bottom of the pan calmly.
  5. reduce the corn kernels off of the cobs, dice the bell pepper and onion, and upload all of those veggies on your prepared pan.
  6.  Season the corn, bell pepper, and onion with smoked paprika, chili powder, cumin, pro salt, and minced garlic, then stir to coat.
  7. unfold the corn combination out flippantly throughout the lowest of the roasting pan. set up the browned bird skin-side up on pinnacle of the corn.
  8. Roast the fowl and corn at 400 ranges for approximately 40 mins, casting off the pan from the oven and stirring the greens halfway via -- or till the hen is cooked thru to at least one hundred sixty five stages inner temperature.
  9. take away the completed bird + corn from the oven, stir the corn aggregate, and serve it with the roasted bird for an smooth all-in-one meal.

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