Sunday dinner is a cherished tradition in many households, often evoking feelings of warmth, togetherness, and comfort. I fondly remember the days when my family would gather around the table to enjoy a hearty meal after a long week, making this Chicken Leg Quarter recipe an absolute favorite. Perfectly seasoned and oven-roasted alongside creamy mashed potatoes, buttery corn, and southern-style cabbage, it’s the ultimate comfort plate that speaks to both nostalgia and satisfaction.
Why You’ll Love This Dish
What makes this Sunday Dinner Comfort Plate so special? It’s easy—this recipe is not just about the food; it’s about the entire experience. The meal is budget-friendly, perfect for families, and uncomplicated enough to whip up on busy weeknights. Plus, it’s kid-approved! The smokiness of bacon with tender cabbage, combined with savory chicken and fluffy cornbread, is always a hit. Imagine sitting down with loved ones, sharing stories over plates piled high with food that warms your belly and soul.
“This is the perfect Sunday dinner! The chicken was juicy and flavorful, and the mashed potatoes paired wonderfully with the gravy. I’ll be making this again for sure!”
The Cooking Process Explained
Preparing this Sunday Dinner Comfort Plate is easier than you might think. We’ll start by roasting the chicken leg quarters until golden brown and irresistible. While those are cooking, you can whip up creamy mashed potatoes and sauté cabbage mingled with crispy bacon. The buttery corn is simple to heat through, and a delightful cornbread will round it off. Each component can come together seamlessly, making your dinner not only delicious but also stress-free.
What You’ll Need
Here’s a quick list of the ingredients you’ll require to create this mouthwatering meal:
- Chicken leg quarters
- Olive oil or melted butter
- Chef Bae Seasoning (or your favorite seasoning)
- Black pepper (optional)
- Paprika or garlic powder (optional)
- 3–4 russet potatoes (peeled & cubed)
- 3 tbsp butter
- 1⁄2 cup warm milk
- Prepared brown gravy or pan drippings
- 1 small head cabbage, chopped
- 1⁄2 onion, sliced
- 2 strips bacon, chopped
- 1 tbsp butter
- 2 cups corn (fresh or frozen)
- 1 tbsp butter (for corn)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2⁄3 cup sugar
- 1 tbsp baking powder
- 1⁄2 tsp salt
- 1 cup milk
- 2 large eggs
- 1⁄2 cup melted butter
- 1 tbsp oil
Feel free to make substitutions based on your pantry. For instance, you can use turkey leg quarters if that’s what you have on hand!
