Dark meat chicken has to be my favorite protein to use in the kitchen. Why? Well, for one, it’s super cheap! Chicken leg quarters (which consist of the thigh and leg) are usually available for about 79 cents per pound around these parts. I can’t think of a cheaper animal protein source. Instead of buying already pre-cut chicken legs or thighs, you can save yourself about 40-50 cents per pound by buying chicken leg quarters and splitting them yourself at home. Two, dark meat chicken is FULL of flavor and stands up very well to long cook times. Unlike a chicken breast, which is super easy to overcook, it’s almost impossible to overcook dark meat chicken, especially when it’s on the bone.
Dark meat chicken is the star of this budget-friendly dish, and it holds up amazingly well to roasting in the oven with a sweet and tangy glazed made with pineapple preserves and stone ground mustard. This dish is perfect for a casual weeknight at home or a dinner party, it’s fast, easy, elegant, and delish! Make this recipe, and it will soon be in your regular dinner rotation!
Marinade
1 tablespoon stone ground mustard
1 tablespoon fresh rosemary, chopped
2 tablespoons olive oil
pinch of salt and pepper, to taste
Pineapple- Mustard Glaze
1 cup pineapple preserves
1/4 cup stone ground mustard
3 tablespoons chicken stock or water
Preheat your oven to 400F.
Prepare the chicken pieces by trimming off any excess fat and skin.
Mix up the marinade by combining 1 tablespoon of mustard, 1 tablespoon of fresh rosemary, 2 tablespoons of olive oil, and a pinch of salt and pepper. You don’t need too much salt, as the mustard has plenty.
Pour the marinade over the chicken.
Massage the marinade into the chicken pieces, and make sure to tuck some beneath the skin.
Preheat a large cast iron (or other oven-safe) skillet on medium heat. Place the chicken pieces skin side down, and sear until golden brown, about 2-3 minutes per side.
Mix up the glaze by combining the pineapple glaze, mustard and chicken stock (or water). Pour the glaze all over the chicken, distributing it evenly.
Bake the chicken for 25-30 minutes, until the chicken is cooked through and the glaze is bubbly and thick.
Be sure to spoon some of the glaze over the chicken when you serve it up, it’s so good!
Rating: 51
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings
Ingredients
- 8-10 chicken legs and/or thighs, skin on Marinade
- 1 tablespoon stone ground mustard
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons olive oil
- pinch of salt and pepper, to taste Pineapple- Mustard Glaze
- 1 cup pineapple preserves
- 1/4 cup stone ground mustard
- 3 tablespoons chicken stock or water
Instructions
- Preheat your oven to 400F.
- Prepare the chicken pieces by trimming off any excess fat and skin.
- Mix up the marinade by combining 1 tablespoon of mustard, 1 tablespoon of fresh rosemary, 2 tablespoons of olive oil, and a pinch of salt and pepper.
- Pour the marinade over the chicken and it into the chicken pieces, making sure to tuck some beneath the skin.
- Preheat a large cast iron (or other oven-safe) skillet on medium heat. Place the chicken pieces skin side down, and sear until golden brown, about 2-3 minutes per side.
- Mix up the glaze by combining the pineapple glaze, mustard and chicken stock (or water). Pour the glaze all over the chicken, distributing it evenly.
- Bake the chicken for 25-30 minutes, until the chicken is cooked through and the glaze is bubbly and thick.
- Be sure to spoon some of the glaze over the chicken when you serve it up, it's so good!
