It's snowing outside. Something in the oven warms up the house. Or you're just in the mood for a hearty chicken dish. Rosemary and lemon juice, and a long lowish cook, make these quarters great. —Rick Bailey
2 hours 30 minutes
Chicken leg/thigh quarters, skin on
to 2 dried rosemary
Garlic salt and pepper, to taste preference
In This Recipe
Rinse and pat dry the chicken pieces.
Lay them in a roasting pan, skin-side up. I lay down parchment first, to prevent stickage and to make for easier clean-up.
Squeeze juice of lemon half, then add garlic salt, pepper, and rosemary. Turn pieces skin-side down, adding lemon juice, salt, pepper, and rosemary.
Roast at 350 for one hour. Then turn the pieces skin side up and roast for another 60-90 minutes at 325.