Slow Roasted Chicken Quarters

January 22, 2016
2 Ratings
Photo by Rick Bailey
  • Prep time 5 minutes
  • Cook time 2 hours 30 minutes
  • Serves 4
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

What You'll Need
  • 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
  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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1 Review

keith December 13, 2022
I've been using a low and slow recipe for a while but something was missing and I went on a new search. This recipe was incredibly simple, and instead of going from lower to higher heat it went the other way! I had to try it. Perfect from the parchment lined pan to the beautiful browned skin that I really didn't want to eat but had to! And, a bonus for any cook, the pan candy is great! Then get out the sourdough and mop up the pan juices! This is heavenly all the way!