Amy Lipson Looking for an easy chicken recipe that’s big on flavor? This is it. Crispy, tasty, made from simple ingredients-this one is sure to be a hit with the Fam! (Just get ready to get those hands dirty!)
Time: 1hr 30mins
Serves: 4
INGREDIENTS
- 4 skin-on chicken leg quarters, with bone
- 1⁄2 cup melted butter
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 lemon
- 3-4 Fresh rosemary sprigs
DIRECTIONS
- Preheat oven to 375.
- Line a large glass baking dish with foil.
- Remove excess fat from chicken quarters.
- From lemon, cut 4 thin slices. Using a cheese grater, make 1/2 teaspoon lemon zest. Cut remaining lemon into wedges.
- Separate the skin from the chicken, taking care that the skin stays attached at most points on the chicken. (You just want a flap. Do not remove the skin).
- Brush the chicken (under the skin) with butter.
- Sprinkle some garlic powder, basil, oregano and salt on the chicken under the skin (I estimated the 1 tsp measures. Use as much or as little as you’re comfortable with) and rub into the chicken.
- Arrange the leg quarters in the pan, skin side up, taking care not to crowd. They need space to cook properly.
- Brush both sides of the leg quarters with butter.
- Sprinkle skin with 1/2 teaspoon lemon zest, then cut 3-4 thin lemon slices. into wedges
- Sprinkle the skin with garlic powder, basil, oregano and salt. Add some ground black pepper(to taste).
- Place on middle rack in over and bake uncovered for an hour.
- After an hour, increase oven temp to 400, top with lemon slices and rosemary sprigs. Bake 15 minutes.
- Chicken is done when internal temp reaches 165 (insert meat thermometer at thickest part of thigh, taking care not to touch the bone).
- Let stand for 5 minutes before serving.
- Serve with lemon wedges
