Ingredients:
4 U.S. chicken leg quarters
4 medium potatoes, peeled and wedged
1 large red onion, chopped
3 tbsps. vegetable oil
3 tbsps. orange juice
1 tbsp. orange peel
1 tbsp. fresh rosemary, chopped
1 tbsp. olive oil
1 tsp. cumin
1 tsp. garlic powder
½ tsp. chili powder
½ tsp. garlic, minced
Salt and pepper to taste
Method of Preparation:
Place U.S. chicken leg quarters in a glass shallow dish.
Add orange juice and rind, olive oil, cumin, chili powder, garlic, and salt. Mix ingredients well until chicken is well coated. Set aside.
Combine potato with onion, rosemary, vegetable oil, garlic powder, salt and pepper. Spread in a baking pan and roast inside oven for 30-35 minutes until brown.
Grill marinated leg quarters on both sides until brown or cooked through to desired doneness.
Serve grilled leg quarters to the side of herb-roasted potato and salad. Garnish with lettuce leaves.
Serves 4
