Over-roasted chicken leg quarters

By • January 22, 2016 0 Comments

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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


Serves 4

  • 4 Chicken leg/thigh quarters, skin on
  • Juice of a lemon
  • 1-2 tablespoons dried rosemary
  • 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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