Crispy Chicken Leg Quarters with Leeks, Fennel, and Blood Oranges

Crispy Chicken Leg Quarters with Leeks, Fennel, and Blood Oranges

Looking for a delicious and hearty chicken recipe that’s full of flavor and perfect for any season? This crispy chicken leg quarter recipe is an easy, one-pan dish with a beautiful combination of leeks, fennel, blood oranges, and kalamata olives. The best part? It comes together in just a few simple steps, using ingredients you can find year-round! 

Ingredients:

• 2 chicken leg quarters
• 3 medium carrots, peeled and cut into ½-inch pieces
• 1 large leek, split, cut, and rinsed
• 1 fennel bulb, cut into 8 wedges
• 15 kalamata olives, pitted
• Zest and juice of 2 blood oranges
• 1 ½ cups chicken stock
• Extra virgin olive oil for cooking
• 2 tablespoons Lucky Cajun Greek Out!! seasoning

Instructions:

1. Season the chicken leg quarters with 1 tablespoon of Lucky Cajun Greek Out!! seasoning.
2. Heat a large sauté pan over medium heat and add olive oil. Once the oil is hot, sear the chicken skin-side down until crispy.
3. Add the carrots and fennel to the pan and sauté until they start to brown slightly.
4. Add the leeks, sweating them while stirring frequently.
5. Stir in the blood orange zest, juice, and kalamata olives.
6. Pour in the chicken stock and add the remaining 1 tablespoon of Greek Out!! seasoning.
7. Bring everything to a boil, then place the chicken, skin-side up, on top of the vegetable stew.
8. Transfer to a 400°F oven on the top rack for 1 hour, until the chicken is tender and crispy.
9. Serve with polenta, mashed potatoes, or toasted bread. The olives will add a bit of salt, so be sure to taste before serving.

Serving Suggestions:

This recipe is perfect for a family meal or a dinner for two. You can split it into 4 smaller portions or enjoy it as 2 large servings. The rich flavors of the fennel, chicken with leeks, and blood oranges make this dish perfect for any time of the year.