Lemon-Rosemary-Garlic Roasted Chicken Quarters

This is an awesome toss-together main dish with five-star results. I didn't have have a whole roaster chicken but wanted all the flavor and crispy chicken skin one would expect from a roasted chicken. It turned out juicy, tender and seasoned just right with perfectly browned, crisp skin to top it all off. I roasted the chicken atop a layer of quartered potatoes and onions, which turned out tender and full of flavor from cooking in the chicken juices. My hubby declared this finger-licking, extra napkin-needing delicious, and I hope you enjoy too!

• Ready In: 1 hr 10 mins
• Serves: 2

Ingredients

• 2  chicken quarters, skin-on
• 2  tablespoons olive oil
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper, ground
• 1⁄2 teaspoon chicken bouillon powder
• 1  tablespoon rosemary, dried
• 5  garlic cloves, minced
• 4  white potatoes, pealed and quartered
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper, ground
• 1  tablespoon olive oil
• 1  yellow onion, large, pealed and cut into 1-inch slices
• 2  tablespoons butter, melted
• 1  lemon, juice of

Directions

1. Preheat oven to 400°F.
2. In a small roasting pan or other metal baking dish, arrange pealed and quartered potatoes. Drizzle with 1 tbs. olive oil and season with 1/4 teaspoons salt and 1/4 teaspoons pepper. Toss to coat, arrange in a single layer then arrange chunks of onions throughout the potatoes.
3. Rub chicken quarters with 1/4 teaspoons salt, 1/4 teaspoons pepper, chicken bouillon powder, rosemary, garlic and olive oil.
4. Arrange quarters atop potatoes in roasting pan, drizzle chicken and potatoes sticking out from underneath with melted butter. Then squeeze the lemon atop all.
5. Roast uncovered for 35-40 minutes at 400°F.
6. Then increase oven temperature to 425 F and roast for another 10-15 minutes until skin is lightly browned and crispy, and juices run clear from the thickest part between the drumstick and thigh.
7. Remove from oven and allow to rest for 10 minutes before serving.