Roasted Balsamic Rosemary Chicken Quarters

• 13 cups Balsamic Vinegar
• 13 cups Soy Sauce
• 2 teaspoons Olive Oil
• 2 teaspoons Brown Sugar
• 2 teaspoons Finely Chopped Rosemary
• 1 clove Garlic, Minced
• 1/4 teaspoons Cayenne Pepper
• 1/4 teaspoons Black Pepper
• 4 whole Chicken Leg Quarters

1. Note: Prep time does not include marinating time.
2. Combine all ingredients, except for the chicken, in a bowl.
3. Place chicken quarters in a large Ziploc bag.
4. Pour marinade into bag.
5. Seal bag and work the marinade into the chicken pieces with your hands.
6. Lay flat on a tray and refrigerate for 4 hours or overnight.
7. Flip over the the bag halfway through for even marination.
8. Preheat oven to 400 degrees F.
9. Pat chicken thigh with paper towels.
10. Avoid removing the garlic and rosemary bits.
11. Bake for 40 to 50 minutes or until juices run clear.

balsamic vinegar, soy sauce, olive oil, brown sugar, rosemary, clove garlic, cayenne pepper, black pepper, chicken leg quarters

Taken from tastykitchen.com/recipes/main-courses/roasted-balsamic-rosemary-chicken-quarters/ (may not work)