A combination of fresh lemon juice, olive oil, garlic, and dried herbs and spices season these roasted chicken quarters perfectly.
The chicken quarters make an excellent dish to serve for an everyday family meal, or make it for Sunday dinner. Serve with baked or roasted potatoes and steamed broccoli or a tossed salad.
- Juice of 2 lemons, about 5 to 6 tablespoons
- 1/3 cup extra-virgin olive oil
- 1 teaspoon dried leaf thyme
- 1 teaspoon dried leaf parsley
- 1 teaspoon Creole seasoning
- 6 cloves garlic, chopped
- 3 1/2-4 pounds chicken (cut into quarters)
- 1/4 teaspoon kosher salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
Heat oven to 375 F.
Combine the lemon juice, olive oil, herbs, seasoning, and garlic.
Sprinkle the chicken with kosher salt and pepper.
Toss the chicken with the first mixture; arrange in a roasting pan.
Bake for about 1 1/2 hours, turning about halfway through. When chicken is thoroughly cooked, juices will run clear when pierced with a fork.
- How to Quarter a Whole Chicken: With a sharp knife, separate the legs (with thighs) from the chicken until you see the hip socket. Cut through the hip socket to remove the legs. Next, cut out and remove the backbone. Discard or freeze it to use in a future stock. Slice through the center of the breast to make two split breasts. You should have four quarters: two whole legs and two split breasts with wings attached.