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Feed Yourself Recipe

Name: Winner Winner Courtenay Places FEED YOURSELF Recipe
Cook time: 50 min
Total time: 50 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 piece bone-in, skin-on chicken leg quarter (thigh + drumstick); 1 tbs olive oil; 1 tsp garlic, minced; 1 tbs fresh lemon juice; 1 tsp fresh rosemary, chopped; 1 tsp smoked paprika; 0.75 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 1 tbs olive oil; 1 clove garlic, thinly sliced; 0.5 tsp garlic (for optional pan finish), minced; 3 cups mixed leafy greens (spinach, chard, or kale, trimmed and chopped); 0.5 piece lemon, juice of; 0.125 tsp red pepper flakes (optional); 0.5 tsp kosher salt; 0.25 tsp black pepper; 2 cups mixed salad greens (lettuce, arugula, baby spinach); 6 piece cherry tomatoes, halved; 0.25 piece cucumber, thinly sliced; 0.05 piece red onion, very thinly sliced; 1 tsp olive oil; 1 tsp red wine vinegar; 0.25 tsp salt; 0.125 tsp black pepper; 1 piece lemon wedges; 1 tbs fresh parsley, chopped (optional garnish)

Inspired by Winner Winner Courtenay Place

Time50m

Serves1

1/4 chicken + 1 side or cabinet salad

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Ingredients

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Roast Quarter Chicken

1 piece bone-in, skin-on chicken leg quarter (thigh + drumstick)

1 tbs olive oil

1 tsp Garlic, minced

1 tbs fresh lemon juice

1 tsp Fresh rosemary, chopped

1 tsp Smoked paprika

3/4 tsp kosher salt

1/2 tsp Black pepper, freshly ground

Side — Choose one: Simple Sautéed Greens (example)

1 tbs olive oil

1 clove garlic, thinly sliced

1/2 tsp garlic (for optional pan finish), minced

3 cups mixed leafy greens (spinach, chard, or kale, trimmed and chopped)

1/2 piece lemon, juice of

1/8 tsp red pepper flakes (optional)

1/2 tsp kosher salt

1/4 tsp black pepper

Cabinet Salad (alternate side if preferred)

2 cups mixed salad greens (lettuce, arugula, baby spinach)

6 piece Cherry tomatoes, halved

1/4 piece cucumber, thinly sliced

0.05 piece red onion, very thinly sliced

1 tsp olive oil

1 tsp red wine vinegar

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Finish & Serving

1 piece lemon wedges

1 tbs fresh parsley, chopped (optional garnish)

Method

Roast Quarter Chicken

Preheat and prepare

Preheat oven to 425°F (220°C). Pat the chicken quarter dry with paper towels to ensure crisp skin.

Make marinade and season

In a small bowl combine 1 tablespoon olive oil, 1 teaspoon minced garlic, 1 tablespoon lemon juice, 1 teaspoon chopped rosemary, 1 teaspoon smoked paprika, 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Rub the mixture all over the chicken, working under the skin where possible and on all surfaces. Let rest at room temperature for 10–15 minutes (or refrigerate up to 2 hours covered).

Roast

Place the seasoned quarter skin-side up on a rimmed baking sheet or in a shallow roasting pan. Roast in the preheated oven for 35–45 minutes, or until the internal temperature at the thickest part of the thigh reaches 165°F (74°C) and the juices run clear. If the skin browns too quickly, loosely tent with foil for the last 5–10 minutes.

Rest

Remove chicken from oven and let rest for 5–7 minutes to allow juices to redistribute before serving.

Side — Simple Sautéed Greens

Prep pan

While the chicken roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the thinly sliced clove of garlic and cook for 30–45 seconds until fragrant but not brown.

Sauté greens

Add 3 cups chopped leafy greens to the skillet (you may need to add in batches—greens will wilt quickly). Toss with the garlic and cook 2–4 minutes until wilted but still bright green.

Season and finish

Stir in 1/2 teaspoon minced garlic (optional for more garlicky flavor), the juice of 1/2 lemon, 1/8 teaspoon red pepper flakes (if using), 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook another 30 seconds, taste and adjust seasoning. Remove from heat and hold warm until chicken is ready.

Cabinet Salad (alternate side)

Assemble salad

In a medium bowl combine 2 cups mixed salad greens, 6 halved cherry tomatoes, 1/4 sliced cucumber and a few very thin slices of red onion.

Dress and toss

Drizzle 1 teaspoon olive oil and 1 teaspoon red wine vinegar over the salad, then season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss gently to combine. Taste and adjust seasoning or vinegar to preference.

Finish & Serving

Plate the rested quarter chicken with your chosen side (sautéed greens or the cabinet salad). Garnish with lemon wedges and sprinkle chopped fresh parsley over the chicken and greens, if using. Squeeze lemon over the chicken just before eating.