I’m on a mission to move beyond the usual boneless, skinless chicken breasts that dominate most chicken recipes. Cuts like chicken leg quarters, or even just simple chicken legs, bring so much more flavor to the table—not to mention they’re often more affordable. This Tuscan-Inspired Chicken Leg Quarter Casserole is a perfect example a meal that feels elevated but is really simple and amazing. Recipes like this might sometimes be labeled as “elitist,” but they actually have their origins in the rustic kitchens of Italian farmers, where nothing was wasted, and every ingredient was treated frugally. Being raised in an Italian community and now as a farmer myself, I'm often nostalgic for these traditions. It’s about working with what you have, making it nourishing, and sharing it with others. This casserole reflects those values—rich in flavor, straightforward to prepare, and a reminder of how humble ingredients can create something truly special.

Tuscan-Inspired Chicken Leg Quarter Casserole

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 Ingredients:

- 4 chicken leg quarters - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded and divided - 2 cups fresh diced tomatoes (or 2 cans diced & well drained) - 1/4 cup extra virgin olive oil, plus extra for drizzling - 4 cloves garlic, minced - 1 tsp dried oregano - 1 tsp dried basil - 1/2 tsp dried rosemary - 1 cup fresh spinach, roughly chopped - Salt and freshly ground black pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken leg quarters with salt, pepper, and half of the minced garlic. Arrange them skin-side up in a large baking dish.
3. Drizzle 2 tablespoons of olive oil over the chicken and bake for 30 minutes.
4. While the chicken is baking, in a bowl, mix the ricotta cheese with half of the mozzarella, remaining garlic, oregano, basil, and rosemary. Season with salt and pepper to taste.
5. In another bowl, toss the diced tomatoes with 2 tablespoons of olive oil and a pinch of salt.
6. After 30 minutes, remove the chicken from the oven and carefully drain excess fat.
7. Spread the ricotta mixture over the partially cooked chicken. Scatter the seasoned diced tomatoes around and over the chicken.
8. Return to the oven and bake uncovered for another 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when tested near the bone.
9. Remove from oven, add the chopped spinach around the chicken pieces, and sprinkle the remaining mozzarella on top.
10. Bake for an additional 5-10 minutes until the cheese melts and the spinach wilts.
11. Let the dish rest for 5 minutes before serving. Drizzle with a little extra virgin olive oil just before serving for added Tuscan touch.

This recipe serves 4 people, with each person receiving one chicken leg quarter.

Based on current prices at Walmart and using Tyner Pond Farm's pasture-raised chicken leg quarters, the estimated cost per serving is approximately $4.50.

Here's a breakdown of the costs:

Tyner Pond Farm Chicken Leg Quarters: $3.00 per leg quarter Ricotta Cheese (1 cup): $1.00 Mozzarella Cheese (1 cup): $1.00 Fresh Tomatoes (2 cups): $1.50 Extra Virgin Olive Oil (1/4 cup): $0.50 Garlic (4 cloves): $0.20 Dried Oregano (1 tsp): $0.10 Dried Basil (1 tsp): $0.10 Dried Rosemary (1/2 tsp): $0.05 Fresh Spinach (1 cup): $1.00 Salt and Pepper: $0.05 Total cost: $17.00 Cost per serving: $17.00 ÷ 4 = $4.25