Cajun Chicken Leg Quarters

I test drove the roasting pan we purchased at Gourdo's by baking some chicken leg quarters and veggies.

What I used

• 4 chicken leg quarters
• 2 small potatoes, peeled and cubed
• baguio beans, ends cut off, sliced several diagonal slits on both sides
• 1/3 cup warm water
• 3 tablespoons vegetable oil
• 2 packs McCormick Grill Mates Cajun Seasoning Mix

What I did

• dissolved the cajun seasoning in water then mixed in the oil
• transferred the chickens to a deep bowl, positioned them in a single layer
• rubbed the mixture on the chickens, place a lot under the skin
• poured in the remaining mixture
• covered the bowl and left it in the coolest part of the refrigerator overnight
• an hour before I baked the chickens, I removed them from the ref
• positioned the chickens on the roasting rack and baked them for about an hour and a half in a 350 degree oven, flipped them over and brushed on more marinade every 20 minutes or so
• soaked the potatoes and beans in the remaining marinade for about 30 minutes then place them under the chickens
• once the potatoes were fork tender, removed them from the roasting pan.  it took around 20 minutes.

Marinating the chickens overnight does wonders, the flavors really cling to the chicken. The smokey spicy barbecue taste was heavenly.

The roasting pan cooled down quickly.  A few minutes out of the oven, I could already use my bare hands to lift the roasting rack and hold on to the pan.  This may be the reason why it took a long time for the chickens to bake.