Thursday, September 8, 2011

Southwestern Garlic Crusted Chicken

Southwestern Garlic Crusted Chicken

I've had garlic crusted chicken with Cumin and Chili before, but never this good.  I had leftover Philadelphia Brand Cooking creme on hand from the testing recipes for the contest. 

I used leg quarters.  The cooking creme is great for crusting as it keeps the chicken really juicy.

Cook the chicken with the skin on and skip the potatoes.  You will be glad that you did.


2 large Chicken Leg Quarters
1/2 Tablespoon Chili Powder
1 Tablespoon ground Cumin
2 ounces Philadelphia Brand Savory Garlic Cooking Creme*
1 teaspoon Dried Oregano
Course Sea Salt, to taste
Chopped fresh Cilantro or Culantro for garnish
Fresh Oregano for garnish
Fresh Lime Slices
One teaspoon Olive Oil

Preheat oven to 425 degrees.

Mix Chili Powder and Cumin with the Cooking Creme.  Liberally coat chicken, top only, with the mixture. 

Top each piece of chicken with half of the dried Oregano and and Sea Salt. 

Add chicken to pan coated with olive oil. 

Bake chicken, uncovered, for 40 minutes until crispy and juices run clear.  Adjust cooking time for your oven.

Top with fresh herbs.

Serving Suggestion:  I like to serve this with zucchini cooked in butter, olive oil and lime juice.

*Not a paid endorsement and no product was supplied to the blogger.
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