Savory Chicken Leg Quarters in a Flavorful Bryan Sauce

Ingredients

• Marinade:
• A dash of dry white wine
• A drizzle of olive oil
• A sprinkle of dried oregano
• A dollop of prepared pesto
• Zest and juice of a fresh lemon
• A hint of minced garlic
• Season with a pinch of salt and a dash of ground black pepper
• 2 succulent chicken leg quarters
• Sauce:
• A pat of unsalted butter
• Some minced white onion for flavor
• A touch of minced garlic
• A generous pour of white wine
• Squeeze of fresh lemon juice
• Handful of chopped sun-dried tomatoes, drained from oil
• A spoonful of prepared pesto
• Season with a pinch of salt and a dash of ground black pepper
• A log of creamy goat cheese, sliced into 4 rounds

Step 1

Combine a delightful blend of white wine, fragrant oil, earthy oregano, zesty pesto, fresh lemon zest and juice, minced garlic, a pinch of salt, and a sprinkle of pepper in a charming little bowl to create the marinade.

Step 2

Gently place the chicken leg quarters into a handy resealable plastic bag and generously pour the flavorful marinade over the chicken. Seal the bag securely and give it a good shake to ensure every inch of the chicken is coated. Let it chill and soak up the flavors in the fridge for a minimum of 2 hours, remembering to flip it over after the first hour for an even marination.

Step 3

As the oven warms up to a toasty 425 degrees F (220 degrees C), allow the chicken to come to room temperature, basking in the anticipation of the delicious meal to come.

Step 4

Once ready, remove the marinated chicken from the bag, pat it dry, and lovingly place it in a baking dish.

Step 5

Roast the chicken in the preheated oven for about 20 minutes, then turn the pieces over and continue baking until the meat is cooked through, tender, and the juices run clear, which should take another 20 minutes or so. Confirm the perfection with a quick check using a trusty thermometer, aiming for 165 degrees F (74 degrees C) near the bone.

Step 6

While the chicken basks in the oven's warmth, bring the goat cheese to room temperature and whip up a delectable sauce.

Step 7

In a skillet over medium heat, melt butter and sauté onions and garlic until they are soft and translucent, creating a symphony of aromas that fill the kitchen. Pour in white wine and lemon juice, then add the sun-dried tomatoes, a dollop of pesto, and a pinch of salt and pepper. Let the mixture simmer gently until it slightly thickens, infusing all the flavors together beautifully.

Step 8

When the chicken is perfectly roasted, crown each chicken quarter with two slices of velvety goat cheese, placing one on each thigh and another on each leg. Drizzle them generously with the savory sauce and serve this divine creation immediately to delight your taste buds.