Chicken Bryan Recipe with Chicken Leg Quarters

Ingredients

• 2 tablespoons dry white wine
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 tablespoon prepared pesto
• 1 lemon, zested and juiced
• 1 clove garlic, minced
• salt and ground black pepper to taste
• 2 chicken leg quarters
• 2 tablespoons unsalted butter
• 1 tablespoon minced white onion
• 1 teaspoon minced garlic
• 0.5 cup white wine
• 0.25 cup lemon juice
• 0.25 cup chopped sun-dried tomatoes in oil, drained
• 1 teaspoon prepared pesto
• salt and ground black pepper to taste
• 1 (4 ounce) log goat cheese, sliced into 4 rounds

Instructions

1. In a small bowl, whisk together white wine, oil, oregano, pesto, lemon zest, lemon juice, garlic, salt, and pepper to create the marinade.
2. Place the chicken leg quarters in a resealable plastic bag, then pour the marinade over the chicken. Seal the bag, shake to ensure even coating, and refrigerate for at least 2 hours, flipping after 1 hour for thorough marination.
3. Preheat your oven to 425 degrees F (220 degrees C). Let the chicken come to room temperature as the oven heats up.
4. Remove the chicken from the marinade, pat it dry, and place it in a baking dish.
5. Roast in the preheated oven for 20 minutes. Flip the chicken and continue cooking until the juices run clear and the meat is no longer pink near the bone, approximately 20 more minutes. An instant-read thermometer should register 165 degrees F (74 degrees C) when inserted near the bone.
6. While the chicken bakes during the last 20 minutes, allow the goat cheese to reach room temperature and prepare the sauce.
7. Melt butter in a skillet over medium heat. Sauté the onion and garlic until softened and translucent, around 5 minutes. Pour in white wine and lemon juice, then stir in sun-dried tomatoes and pesto. Season with salt and pepper. Reduce heat to low and simmer until the sauce thickens slightly, about 15 minutes.
8. Take the chicken out of the oven and place 2 goat cheese slices on top of each quarter, one on the thigh and one on the leg. Spoon equal amounts of sauce over each, and serve right away.

Nutrition

• Calories: 957 kcal
• Fat Content: 70 g
• Fiber Content: 5 g
• Sugar Content: 3 g
• Sodium Content: 704 mg
• Protein Content: 56 g
• Cholesterol Content: 219 mg
• Carbohydrate Content: 19 g
• Saturated Fat Content: 28 g
• Unsaturated Fat Content: 0 g