Roasted Balsamic Rosemary Chicken Leg Quarters

Roasted Balsamic Rosemary Chicken Leg Quarters:

INGREDIENTS:

1/3 cup balsamic vinegar

1/3 cup soy sauce

2 tsp. olive oil

2 tbsp. brown sugar

2 tsp. finely chopped rosemary (about 10" sprig of rosemary)

1 large clove garlic, minced

1/4 tsp. cayenne pepper

1/4 tsp. black pepper

4 whole chicken leg quarters

INSTRUCTIONS:

1. Combine all ingredients, except for the chicken, in a bowl.

2. Place chicken in a large zip lock bag. Pour marinade into bag. Seal bag and work the marinade into the chicken pieces with your hands. Lay flat on a tray and refrigerate for 4 hours or overnight. Flip over the bag halfway through for even marination.

3. Preheat oven to 400 degrees F.

4. Remove chicken from bag. Pat excess juices dry with paper towels. Avoid removing the garlic and rosemary bits.

5. Place on a prepared sheet pan. Bake for 40 to 50 minutes or until juices run clear and has an internal temperature of 165° F.

6. Makes 4 servings.

Recipe notes:

The small amount of cayenne adds a depth of flavor but not heat. Add more for a little bit of spice.

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