Roasted Chicken Quarters with Lemon and Garlic Recipe

Sunday Dinner Roasted Chicken With Potatoes
Roasted Chicken With Potatoes. Photo: Diana Rattray
  • 100 mins
  • Prep: 10 mins,
  • Cook: 90 mins
  • Yield: 4 Servings
Ratings (6)

The combination of lemon and herbs, along with loads of garlic, help make this easy baked chicken extra-flavorful. It's a great dish to serve for an everyday family meal, or make it for Sunday dinner, with roasted potatoes and green beans or a tossed salad.

What You'll Need

  • Juice of 2 lemons, about 5 to 6 tablespoons
  • 1/3 cup extra virgin olive oil or canola oil
  • 1 teaspoon dried leaf thyme
  • 1 teaspoon dried leaf parsley
  • 1 teaspoon
  • Creole seasoning
  • 6 cloves garlic, chopped
  • 1 chicken, about 3 1/2 to 4 pounds, quartered
  • Fresh ground black pepper
  • Salt

How to Make It

  1. Heat oven to 375 F.
  2. Combine the lemon juice, olive oil, herbs, seasoning, and garlic.
  3. Sprinkle the chicken with salt and pepper.
  4. Toss the chicken with the first mixture; arrange in a roasting pan.
  5. 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.

Serves 4.

Here's a quick tutorial from Kyle Phillips:

How to Cut Up a Chicken

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