The recipe for rosemary-garlic chicken quarters from MyRecipes and the recipe for one-pot chicken and rice with Swiss chard from Martha Stewart are well-regarded recipes that showcase chicken leg quarters. Both recipes are easy to follow.
To prepare the rosemary-garlic chicken, season 5 pounds of chicken leg quarters with 2 tablespoons rosemary, 2 teaspoons smoked paprika, 1/2 tablespoon salt and 1 teaspoon black pepper. Arrange 3 carrots at the bottom of a 5-quart slow cooker. Fry 12 sliced garlic cloves in a skillet, and set the garlic aside on a plate. Brown the chicken on both sides, and place it in the slow cooker.
Return the garlic to the skillet, and stir in 1/2 cup chicken broth. Pour the contents of the skillet into the slow cooker. Cook the mixture on the high setting for two hours. Add 2 pounds halved fingerling potatoes, and cook the mixture for another 2 hours.
To make the one-pot chicken, brown 4 seasoned chicken leg quarters on both sides in a large pot, and then remove the chicken from the pot. Chop 10 ounces Swiss chard. Cook the chard stems with 3 chopped garlic cloves, 1 diced onion and 2 diced carrots in the pot for a few minutes before stirring in the chard leaves, 1/2 tablespoon lemon zest and 1 1/2 cups basmati rice. Pour in 2 1/2 cups chicken broth. Place the chicken on top, and let the mixture simmer, covered, until all the ingredients are well-cooked.