Creole Style Chicken Leg Quarters 5fix
Savor the bold and zesty flavors of the South with this Creole Style Chicken Leg Quarters 5fix recipe, where simplicity meets soul-warming richness. With just five key ingredients, including perfectly seasoned chicken leg quarters, sweet onions, and vibrant diced tomatoes, this one-pan wonder delivers maximum flavor with minimal effort. The chicken is first seared to achieve a golden, crispy skin, then nestled into a savory Creole-spiced tomato and onion sauce and baked to tender perfection. Perfect for busy weeknights yet impressive enough for guests, this dish pairs beautifully with fluffy white rice or crusty bread to soak up every drop of the luscious sauce. Ready in just under an hour, it's an irresistible taste of Creole comfort food that you'll return to time and time again!
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Recipe Information
Ingredients
- 4 pieces chicken leg quarters
- 2 tablespoons Creole seasoning
- 2 tablespoons olive oil
- 1 large sweet onion
- 1 15-ounce can diced tomatoes (with juice)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken leg quarters dry with paper towels and rub them generously with 1 tablespoon of Creole seasoning, ensuring even coverage.
Heat 2 tablespoons of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Add the chicken leg quarters, skin side down, to the hot skillet. Sear them for 4-5 minutes on each side until the skin is golden brown. Transfer the chicken to a plate and set aside.
Slice the sweet onion into thin rings and add it to the same skillet. Sauté for 3-4 minutes until softened and translucent.
Stir in the remaining 1 tablespoon of Creole seasoning and cook for 30 seconds to bloom the spices.
Pour the can of diced tomatoes (with juice) into the skillet and stir to combine with the onions, scraping up any browned bits from the bottom of the pan.
Return the seared chicken leg quarters to the skillet, nestling them into the tomato mixture. Spoon some of the sauce over the chicken to coat.
Transfer the skillet to the preheated oven and bake uncovered for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the dish rest for 5 minutes. Garnish with parsley if desired and serve hot over rice or with crusty bread for a complete meal.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 227 mg | 10% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.7 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 498 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
