Chicken Bryan Served with Chicken Leg Quarters

Ingredients 0/17

Step 1

In a small bowl, whisk together the white wine, oil, oregano, pesto, lemon zest and juice, garlic, salt, and pepper to make the marinade. Put the chicken leg quarters into a resealable plastic bag, pour the marinade over them, seal the bag, and give it a good shake to coat everything evenly. Pop the bag in the fridge and let the chicken soak up those flavors for at least 2 hours, turning the bag over halfway through to make sure it marinates evenly.

Step 2

When you’re ready to cook, preheat your oven to 425°F (220°C) and let the chicken come to room temperature while it heats up. Take the chicken out of the marinade, pat it dry with paper towels, and place it in a baking dish. Roast for 20 minutes, then flip the pieces over and continue roasting until the chicken is cooked through — about another 20 minutes. You’re looking for no pink near the bone and clear juices; if you have a meat thermometer, it should read 165°F (74°C).

Step 3

While the chicken finishes baking, bring the goat cheese to room temperature so it gets nice and soft. Then, heat some butter in a skillet over medium heat and sauté the onion and garlic until they’re tender and translucent, about 5 minutes. Pour in the white wine and lemon juice, add the sun-dried tomatoes and pesto, and season with salt and pepper. Turn the heat down and let the sauce simmer gently until it thickens up a bit, around 15 minutes.

Step 4

Once the chicken is out of the oven, top each quarter with two slices of the goat cheese—one on the thigh and one on the leg. Spoon plenty of that flavorful sauce over the top and serve right away.