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!"
photo by Sherry S.
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- 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
- Preheat oven to 400°F.
- 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.
- Rub chicken quarters with 1/4 teaspoons salt, 1/4 teaspoons pepper, chicken bouillon powder, rosemary, garlic and olive oil.
- Arrange quarters atop potatoes in roasting pan, drizzle chicken and potatoes sticking out from underneath with melted butter. Then squeeze the lemon atop all.
- Roast uncovered for 35-40 minutes at 400°F.
- 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.
- Remove from oven and allow to rest for 10 minutes before serving.
Questions & Replies
-
I am cooking 110 chicken leg quarters. Will the oven temp change and length of time to cook change also? -
can i substitute sweet potatoes for white potatoes?
Reviews
-
I made it. And it was PERFECT!!! It was so delicious in every way. Thanks for the recipe.
-
Delicious!!!
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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