Over-roasted chicken leg quarters

January 22, 2016
Photo by Rick Bailey
Author Notes

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

  • Prep time 5 minutes
  • Cook time 2 hours 30 minutes
  • Serves 4
  • 4 Chicken leg/thigh quarters, skin on
  • 1 lemon, juiced
  • 1 tablespoon to 2 dried rosemary
  • 1 dash Garlic salt and pepper, to taste preference
In This Recipe
  1. Rinse and pat dry the chicken pieces.
  2. Lay them in a roasting pan, skin-side up. I lay down parchment first, to prevent stickage and to make for easier clean-up.
  3. Squeeze juice of lemon half, then add garlic salt, pepper, and rosemary. Turn pieces skin-side down, adding lemon juice, salt, pepper, and rosemary.
  4. Roast at 350 for one hour. Then turn the pieces skin side up and roast for another 60-90 minutes at 325.

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