This month we are highlighting an ingredient that has been turning up frequently in our kitchen: chicken leg quarters, which we have received a large quantity of from the state’s emergency food assistance program. One of the things that we try to do at Wayside is to take classic comfort foods and put a healthy spin on them. This means adding vegetables to casseroles, subbing whole grains for refined ones, or making lighter versions of not-so-healthy favorites.This is the approach we took with two recipes utilizing chicken legs and thighs served recently at our meals sites: oven “barbequed” Asian chicken and oven “fried” buttermilk chicken.Oven “Barbequed” Asian ChickenFrom Eating WellIngredients:1 bunch scallions1/4 cup hoisin sauce1 tablespoon reduced-sodium soy sauce1 tablespoon minced fresh ginger1 tablespoon minced garlic1 teaspoon Asian hot sauce, such as Sriracha, or to taste1/4 teaspoon Chinese five-spice powder4 bone-in chicken thighs (1 1/4-1 1/2 pounds total), skin removed, trimmed4 chicken drumsticks (1-1 1/4 pounds total), skin removed, trimmed1 1/2 teaspoons toasted sesame seeds (see Tips) Directions:Preheat oven to 350°F. Coat a 9-by-13-inch (or similar-size) baking dish with cooking spray.Thinly slice 1/4 cup scallion greens; set aside. Mince the whites. Whisk the scallion whites, hoisin sauce, soy sauce, ginger, garlic, hot sauce and five-spice powder in a large bowl. Add chicken and toss to coat. Arrange the chicken in an even layer in the prepared baking dish, meatier-side down. Pour any remaining sauce from the bowl over the chicken.Bake, turning once halfway so the meatier side is up, until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, about 1 hour. Transfer the chicken to a serving platter and top with any remaining sauce from the baking dish. Sprinkle with sesame seeds and the reserved scallion greens. Buttermilk ChickenFrom Martha Stewart Everyday FoodIngredients:Vegetable oil, for baking sheet8 slices white bread1 cup buttermilk1 teaspoon hot-pepper sauceSalt and pepper3/4 cup grated Parmesan cheese (2 1/2 ounces)1 teaspoon dried thyme4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry Directions:Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.Bake until chicken is golden brown, about 35 minutes.