Oven Lechon: Chicken Leg Quarters

Hey everyone! It's been really hot the past week here in the Bay and although salads and light dishes seem more appropriate, I got the sudden urge to brine chicken quarters and roast it in the oven for some homemade lechon. I originally got this brine recipe from my sister but tweaked it a bit for my own personal touch :)

chicken leg quarters

Here's what I used:

1 whole garlic head or 8-10 cloves with the top end(s) slice off

1 large onion chopped in half

1 full carton (2 lbs or 907g) chicken broth

2-3 cups water

1/4 cup + 1 tbsp Kosher salt

1/3 sugar

1 tsp whole pepper corn

1 family pack chicken leg quarters 5 pieces (approx. 5 lbs) - Asian grocers sell this chopped and with slits for BBQ marinating but we're using this instead of the whole hen. The slits help make the chicken absorb more flavor faster. 

Combine all ingredients in a pot, on high heat bring this to a boil then turn off and remove from the burner, let cool. Clean the chicken quarters rinsing them a few times and place in big glass mixing bowl. When brine has cooled down and is warm enough to touch, pour this over the chicken pieces covering everything. You may want to flip and dunk the pieces every once in a while. If this is something you are making for dinner, prepare this in the morning for the best flavor. Most of the time I brine chicken overnight but for this portion, it has been soaking for about 6 hours.

chicken brine

When ready line a baking or cookie tray with aluminum foil, spray some Pam and place the chicken quarters. Preheat oven to 370 degrees. Load the tray in and let roast for 45 minutes. Check every 10-15 minutes and baste with it's own juices when you see it accumulate along the sides of the tray. Then lower the heat to 350 degrees and continue for another 10-12 minutes, do not open the oven anymore. When done, turn off heat, remove the chicken from the oven, place on table or counter-top covering with foil allowing to rest for 10 minutes.

Plate, serve and Enjoy!!