Step 1: Lay the chicken “good side” down in the large, flat-bottomed glass bowl so that as much of the surface of the leg touches the bottom of the bowl as possible. The “good” side of a chicken leg quarter is the side that was not against the body when it was still attached to the chicken.

Step 2: Shake 3 tbsp. Louisiana hot sauce evenly over the chicken.

Step 2: Cut the ends off the onion and remove the first layer. Cut the onion in half and place each piece flat-side down. Slice the onions 1/8 inch thick using a chef’s knife.

Step 3: Cut the tops off the Hungarian yellow waxed peppers as close to the stem as you can. Split the peppers in half from top to tip. Slice each pepper half from top to tip again to make a total of four pieces. Slice each pepper quarter into 1/4 inch strips before dicing them. Sprinkle the diced peppers and sliced onions over the chicken.

Step 4: Roll the lime back and forth four to six times on the counter while pressing down firmly. Cut the ends off the lime. Press the lemon zester firmly against the side of the lime and pull from one tip to the other to make lime zest curls. Continue until you have zested the entire lime.

Step 5: Sprinkle the lime curls over the chicken. Cut the lime in half between the two ends and squeeze the juice over the chicken.

Step 6: Make the marinade. Combine the orange juice, garlic powder, fresh-ground black pepper and dried or diced celery in a small mixing bowl and stir until well-blended. Pour the marinade over the chicken. Cover and refrigerate for 6 hours, turning the chicken in the marinade every two hours.

Step 7: Cover the bottom of the rectangular glass casserole dish with baby carrots. Cut the potatoes into six to eight wedges each and arrange them skin-side down on top of the carrots. Place the chicken on top of the vegetables.

Step 8: Strain the onions and peppers from the marinade and distribute them evenly over the chicken. Pour the marinade over the chicken, taking care not to allow it to dribble off the chicken leg quarters and over the edges of the casserole dish.

Step 9: Cover the casserole dish with foil and put it in the oven at 375 degrees F. for 1 hour. Uncover the chicken leg quarters and cook for another 20 minutes to crisp the skin.

Step 10: Serve 1/2 a leg quarter (the thigh or leg) to each person, along with 1/2 cup of the vegetables. Make a mixed-green side salad topped with grape tomatoes, pecans and sliced strawberries.

Ingredients:

2 lbs. chicken leg quarters, skin on
Large, flat-bottom glass bowl with lid
1 fist-size Vidalia onion
Chef’s knife
2 Hungarian waxed yellow peppers (aka banana peppers)
1 lime
Lemon zester
Sharp utility knife
Small mixing bowl
3 tbsp. Louisiana hot sauce
1/2 cup orange juice
1 tsp. garlic powder
2 tsp. fresh-ground black pepper
1 tbsp. dried celery or  3 tbsp. diced celery
1/2 cube Maggi tomato-chicken bouillon
Rectangular glass casserole dish
1/2 lb. baby carrots
1 lb. Yukon Gold potato wedges
Foil
Optional: mixed spring salad greens, grape tomatoes, pecan halves and sliced strawberries.