Ingredients
4 chicken leg quarters1-1/4 teaspoons kosher salt, divided1/2 teaspoon coarsely ground pepper1 cup all-purpose flour1/2 teaspoon dried rosemary, crushed1/2 teaspoon dried thyme1/2 teaspoon rubbed sage1/2 teaspoon dried marjoram1/4 teaspoon dried parsley flakes1 large egg, lightly beaten1/2 cup 2% milk1 tablespoon lemon juice1/2 cup plus 1 tablespoon canola oil, divided1/2 pound red potatoes, halved1 medium onion, halved and sliced20 garlic cloves, peeledGLAZE:1/3 cup maple syrup2 teaspoons finely chopped chipotle peppers in adobo sauce1 teaspoon Dijon mustard3/4 teaspoon kosher salt1/2 teaspoon chili powder
Preparation
With a sharp knife, cut leg quarters at the joints. Sprinkle chicken with 3/4 teaspoon salt and pepper.
In a large bowl, combine the flour, rosemary, thyme, sage, marjoram and parsley. In a shallow bowl, combine the egg, milk and lemon juice. Add chicken pieces, 1 at a time, to flour mixture. Toss to coat. Dip chicken in egg mixture and coat again with flour mixture.
In a 12-in. cast-iron or other ovenproof skillet, heat 1/2 cup oil. Fry chicken, a few pieces at a time, until golden brown, 5-6 minutes. Remove chicken and keep warm; drain drippings.
In the same skillet, cook potatoes in remaining oil until slightly tender, 8-10 minutes. Add onion and remaining salt; cook until onion is tender, 5-6 minutes longer. Stir in garlic; top with chicken.
Bake, uncovered, at 375° until a thermometer reads 170°-175° and potatoes are tender, 45-50 minutes.
In a small bowl, combine the glaze ingredients. Brush over chicken just before serving.
