Prep 10 mins
Cook 45 mins
If you're feeling greedy, toss some spaghetti or linguine in the garlicy pan juices. Serve with mash and greens (recommended: French haricot verts). http://www.erickim.net/search/label/food
- 1 chicken leg quarter
- 1 lemon
- 5 -6 garlic cloves
- 1 red onion
- 4 sprigs thyme
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- In a roasting pan or a stainless steel, oven-safe skillet, arrange around a gorgeous chicken leg quarter (at room temperature): 4 wedges of lemon (unwaxed), unpeeled cloves of garlic (which will steam in their paper shells), slices of red onion (unpeeled as well, 'cause why bother?), and a few sprigs of thyme.
- Drizzle the melange with olive oil and season with salt and pepper.
- At 425 degrees Fahrenheit, roast the bird for 45 minutes—do not peek.
- Remove from the oven, cover with foil, and let rest for ten minutes.