Name: Chicken Bryan with Chicken Leg Quarters
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Dry white wine - 2 tablespoons; Olive oil - 2 tablespoons; Dried oregano - 1 tablespoon; Prepared pesto - 1 tablespoon; Lemon, zested and juiced - 1; Garlic, minced - 1 clove; Salt and ground black pepper to taste - 1 clove; Chicken leg quarters - 2; Unsalted butter - 2 tablespoons; Minced white onion - 1 tablespoon; Minced garlic - 1 teaspoon; White wine - ½ cup; Lemon juice - ¼ cup; Chopped sun-dried tomatoes in oil, drained - ¼ cup; Prepared pesto - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon; Goat cheese, sliced into 4 rounds - 1 (4 ounce) log

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Bryan with Chicken Leg Quarters

1. Dry white wine - 2 tablespoons

2. Olive oil - 2 tablespoons

3. Dried oregano - 1 tablespoon

4. Prepared pesto - 1 tablespoon

5. Lemon, zested and juiced - 1

6. Garlic, minced - 1 clove

7. Salt and ground black pepper to taste - 1 clove

8. Chicken leg quarters - 2

9. Unsalted butter - 2 tablespoons

10. Minced white onion - 1 tablespoon

11. Minced garlic - 1 teaspoon

12. White wine - ½ cup

13. Lemon juice - ¼ cup

14. Chopped sun-dried tomatoes in oil, drained - ¼ cup

15. Prepared pesto - 1 teaspoon

16. Salt and ground black pepper to taste - 1 teaspoon

17. Goat cheese, sliced into 4 rounds - 1 (4 ounce) log

How to cook deliciously - Chicken Bryan with Chicken Leg Quarters

1. Stage

Whisk white wine, oil, oregano, pesto, lemon zest and juice, garlic, salt, and pepper together for marinade in a small bowl.

2. Stage

Put the chicken leg quarters in a resealable plastic bag and pour marinade over chicken. Seal the bag and shake to completely cover. Place in the refrigerator to marinate for at least 2 hours, turning over after 1 hour to ensure chicken quarters marinate evenly.

3. Stage

Preheat the oven to 425 degrees F (220 degrees C). Bring chicken to room temperature while the oven heats.

4. Stage

Drain marinade from chicken and pat dry; place in a baking dish.

5. Stage

Roast in the preheated oven for 20 minutes. Turn chicken and cook until no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted near the bone of a quarter should read 165 degrees F (74 degrees C).

6. Stage

Meanwhile, during the last 20 minutes of baking the chicken, bring goat cheese to room temperature and make sauce.

7. Stage

Heat butter in a skillet over medium heat. Saute onion and garlic in the hot pan until soft and translucent, about 5 minutes. Pour in white wine and lemon juice. Add sun-dried tomatoes and pesto and season with salt and pepper. Reduce heat and let simmer until slightly thickened, about 15 minutes.

8. Stage

Remove chicken from the oven and top each chicken quarter with 2 slices of goat cheese, 1 on each thigh and 1 on each leg. Cover with equal amounts of sauce and serve immediately.