Classic Roast Chicken Leg Quarters

I love buying leg quarters when they are on sale at the grocery store. They have plenty of meat on them, as they include both the chicken leg and thigh. Dark meat, in my opinion, is more flavorful, juicy, and filling than white meat- and it’s cheaper! This is an easy week-night dinner, and can be served with a green salad or any vegetable.

                I am recovering from a nasty stomach flu, so this recipe was a no-brainer when I saw a package of leg quarters sitting in my fridge. My wonderful mother was nice enough to assemble the recipe while I talked her through it (as I didn't want to contaminate any food with my icky flu germs).  If you would like to drizzle gravy, dressing, or cranberry sauce over the chicken it would taste fabulous, but I prefer eating it plain on top of dressed greens because the skin keeps the meat moist and flavorful.

Ingredients:

4 Leg quarters

1 ½ tsp. Herb de Provence*

½ tsp. Poultry seasoning

4 Tbsp butter

1 onion cut in slices  (Vidalia, white, or yellow)

1 Lemon cut in slices

1 tbsp olive oil

Salt & Pepper

*Herb de Provence is a combination of french herbs such as rosemary, sage, lavender, savory, thyme, etc. It adds a delicious flavor to the chicken. If you can't find Herb de Provence, feel free to use any herbs you would use on a roast. Rosemary, thyme, and sage are a lovely combination as well. 

Instructions:

1)      Preheat oven to 350. In a foil-lined roasting pan, make a bed of lemon slices and onion slices. Drizzle with olive oil.

2)      Season leg quarters on each side liberally with salt and pepper.

3)      Loosen the skin on leg quarters, and slide a tbsp. butter under the skin of each leg quarter, massaging the butter under the skin.

4)      Arrange chicken on top of onion and lemon slices, making sure the chicken pieces aren’t touching each other. (This will allow the chicken to cook evenly).

5)      Top chicken with Herb de Provence and Poultry seasoning.

6)      Bake in 350 oven for about 1 hr. 5 minutes. A meat thermometer should read at least 165.

7)      Pop under broiler for additional 1-2 minutes for extra crispy skin. Let rest for 10 minutes before serving.