A few weeks back our local market ran a sale – $5 for a 10lb bag of chicken quarters. I had never made chicken quarters but challenge accepted! It took a couple attempts to create a recipe we loved (and thankfully we had 10lbs to work through) but this has now become a weekly staple for us. They are easy and affordable (they run this sale at least once a month!), but also they are juicy, melt in your mouth tender and flavorful! This truly feels like an indulgent meal without having to pay a restaurant! I think this was the first meal Dan “caught the vision” of me cooking. Ha! It has become the meal we make when our parents when they come over and has been approved by all 4 parents and Meg who tested the recipe for me!
The book Salt, Fat, Acid, Heat taught me a lot about cooking meat. The fattier piece of meat cooks really well in high high heat (we’re talking 500 degrees) and gives it a juicy inside while crisping up the skin. We like the skin a little dark so we leave it in the oven the full 50 minutes but you can pull it out sooner if you want it a little prettier. Also, when I say to salt the chicken generously, I mean it! This is what keeps moisture in the chicken and adds SO much flavor! Read Salt, Fat, Acid, Heat to be convinced! It’s forever changed the way I cook meat!
When I pick up a bag of the chicken thighs I immediately come home and portion them out into baggies of 2 or 4 thighs, then freeze them. Usually around lunchtime I’ll pull out a baggie and put it in a sink full of room temperature water and let it defrost.
Also, be sure to pin or print this recipe to make use of my fancy new recipe website feature 😉
Roast Chicken Quarters
Ingredients
- 4 Chicken Quarters, Legs or Thighs with skin on and bone in
- 2-4 medium or large potatoes
- 1 onion
- any additional veggies
- 2 tbsp olive oil
- salt & pepper
Seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp paprika
- 1 tsp garlic powder
Instructions
- Pat chicken dry with paper towel. Generously sprinkle both sides of chicken and under the skin with salt. Set aside for 10-20 minutes.
- Preheat your oven to 500 degrees
- Chop up potatoes, onion, or any veggies and put them in the bottom of a roasting pan. Toss with olive oil, salt, and pepper.
- Mix together the seasoning blend and rub it on top, bottom, and under the skin of the chicken
- Place the chicken on top of the veggies
- Bake for 40-50 minutes
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