Garlic Chicken with Maple-Chipotle Glaze

By knrr2003

Ingredients

• 4 chicken leg quarters
• 1-1/4 tsp kosher salt, divided
• 1/2 tsp coarsely ground pepper
• 1 cup all-purpose flour
• 1/2 tsp dried rosemary, crushed
• 1/2 tsp dried thyme
• 1/2 tsp rubbed sage
• 1/2 tsp dried marjoram
• 1/4 tsp dried parsley flakes
• 1 egg, lightly beaten
• 1/2 cup 2% milk
• 1 tbsp lemon juice
• 1/2 cup plus 1 tbsp canola oil, divided
• 1/2 lb red potatoes, halved
• 1 medium onion, halved and sliced
• 20 garlic cloves, peeled
• GLAZE
• 1/3 cup maple syrup
• 2 tsp finely chopped chipotle peppers in adabo sauce
• 1 tsp dijon mustard
• 3/4 tsp kosher salt
• 1/2 tsp chili powder

Details

Servings 4
Preparation time 35mins
Cooking time 75mins

Preparation

Step 1

With a sharp knife, cut leg quarters at the joints. Sprinkle chicken with 3/4 tsp salt and pepper.

In a large resealed plastic bag, combine flour, rosemary, thyme, sage, marjoram, and parsley. In a shallow bowl, combine the egg, milk and lemon juice. Add chicken pieces, one at a time, to bag and shake to coat. Dip chicken in egg mixture and coat again with flour mixture.

In a 12-in cast iron skillet, heat 1/2 cup oil. Fry chicken, a few pieces at a time, for 5-6 minutes or until golden brown. Remove chicken and keep warm; drain drippings.

In the same skillet, cook potatoes in remaining oil for 8-10 minutes or until slightly tender. Add onion and remaining salt; cook 5-6 minutes longer or until onion is tender. Stir in garlic; top with chicken.

Bake uncovered at 375 for 45-50 minutes or until a meat thermometer reads 180 degrees and potatoes are fork tender.

In a small bowl, combine the glaze ingredients. Brush over chicken just before serving.