Pan-Roasted Chicken Leg Quarters with Thyme, Sweet Potatoes, and Pineapple

One of the best ways to make whole chicken leg quarters—the thigh-plus-leg pieces—more interesting is to stuff something flavorful between the skin and the meat. This is one of those times when a compound butter (a little butter mashed up with any variety of flavorings) really delivers. In order to keep things simple, I used minced garlic and fresh thyme, but you could try other herb-butter blends and/or add a little grated lemon zest, capers, or shallot the next time you whip up this dish.