While I used a 10-pound bag of chicken leg quarters that I caught on sale for $0.48 per pound, you could use your favorite cut the same way but may need to adjust cooking time.
Directions: Use one gallon freezer bag per marinade. Zip and refrigerate. Flip occasionally. Marinate overnight. Use two large rimmed baking sheets, covered in aluminum foil and sprayed well with non-stick cooking spray. I folded my aluminum foil in half and created a one-inch barrier to divide my baking sheets into two compartments. Both baking sheets will fit into my oven side-by-side. Cook at 350 degrees for one hour.
Bag One: 4 chicken leg quarters in BBQ Sauce
Use the barbecue sauce of your choice and dump one cup over the chicken in a gallon freezer bag. This is great served with macaroni and cheese and any green vegetable.
Bag Two: 4 chicken leg quarters in Honey Chicken Marinade
Find this simple recipe HERE. You can serve this with Chinese fried rice or stir-fried vegetables.
Bag Three: 4 chicken leg quarters in Oil and Vinegar Marinade
Mix 1/2 cup oil with 1/2 cup red wine vinegar, one packet onion soup mix, salt and pepper. Pour over chicken and seal bag. I like this served with roasted potatoes, tossed in olive oil, salt and pepper before baking and a green salad but it is so flexible that I have also served it with dressing and a green vegetable.
Bag Four: 3 chicken leg quarters in Greek Marinade
Mix 1 cup olive oil with the juice of one lemon, two cloves of minced garlic, 2-3 tablespoons oregano, salt and pepper. You can serve this with a Greek Pasta Salad or roasted vegetables tossed in olive oil, lemon juice, minced garlic, salt and pepper. Great roasting vegetables for this include red potatoes, red or green bell peppers, onions, artichokes and/or brussel sprouts.
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