Thanks to our budget challenge this month. we are working our way through the freezer. I found a package of a quartered fryer chicken in the bottom drawer of the freezer and it’s been in there longer than I’d like to admit. I bought it (ages ago) because it was only $3.24 for the whole package. I roast whole fryer chickens all the time, so I just followed a similar recipe.
Roasted Quartered Chicken
Author: Heather
Recipe type: Chicken
Ingredients
- A quartered whole fryer chicken
- 1-2 lemons
- Olive oil, 1 – 2 Tablespoons
- Minced garlic, 1 – 2 Tablespoons
- Thyme, 1 Tablespoon
- Paprika, ½ Tablespoon
- Rosemary, ½ Tablespoon
- Kosher salt and pepper
Instructions
- Preheat the oven to 375 degrees
- I like to rinse my chicken after taking it out of the package. Rinse under cold water. Pat it dry with a paper towel. You want to reduce extra moisture on the chicken before baking because the moisture will dry it out (at least this is what I’ve heard, I’m no expert).
- Place the quarters into an oven safe baking dish. I used something like this – Le Creuset Signature Enameled Cast-Iron 6-3/4-Quart Oval French Oven, Cherry. Any type of roasting pan will work.
- Cut two lemons in half and squeeze the juice over the chicken inside the dish. Toss lemons into pan to bake with chicken.
- Drizzle olive oil over whole fryers. Probably 1 – 2 Tablespoons. Then using your hands, rub in the minced garlic. Give you chicken a nice olive oil and garlic bath. ?
- Then sprinkle all the herbs over the chicken. Rub it in. Rub it in. Salt and pepper the chicken.
- Pop the chicken in the oven, uncovered, for about 60 to 75 minutes. If you want, half way through you can flip the chicken, but I didn’t. You just want to make sure you roast them long enough time to get the temperature to 165 F, which is the safe recommended temp for poultry from the FDA. Don’t over cook, it will dry out.
That’s it! I hope you like them. My family really enjoyed this easy recipe.
Do you have suggestions for how to roast chicken quarters? Do you grill them?
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