Ingredients
-
2
-
2
-
1/4
-
1/4
-
1/2
-
1
-
5
-
4
-
1/4
-
1/4
-
1
-
1
-
2
-
1
-
Directions
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!, I am cooking 110 chicken leg quarters Will the oven temp change and length of time to cook change also?, Delicious!!!
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Steps
|
1
Done
|
Preheat Oven to 400f. |
|
2
Done
|
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
Done
|
Rub Chicken Quarters With 1/4 Teaspoons Salt, 1/4 Teaspoons Pepper, Chicken Bouillon Powder, Rosemary, Garlic and Olive Oil. |
|
4
Done
|
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
Done
|
Roast Uncovered For 35-40 Minutes at 400f. |
|
6
Done
|
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
Done
|
Remove from Oven and Allow to Rest For 10 Minutes Before Serving. |
