Sheet-Pan Roast Chicken With Tangy Greens
Chicken quarters are the unsung hero of weeknight dinners. In under an hour, they roast evenly, yielding consistently crisp skin with juicy insides. Curry powder and red-pepper flakes meld with the cooking juices, creating an effortless sauce directly in the pan, perfect for serving over the meat and tossing with greens for a fast, flavor-drenched side. The pickle brine from a jar of bread-and-butter pickles (or a splash of standard apple cider vinegar) lends a tangy finish to the greens. For this recipe, choose slightly larger and fattier chicken leg quarters to ensure enough pan drippings — and luscious schmaltz in every bite.
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