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lemon rosemary garlic roasted chicken quarters


this is an awesome toss-together main dish with five-star results. i didn't have have a whole roaster chicken but wanted all the flavor and crispy chicken skin one would expect from a roasted chicken. it turned out juicy, tender and seasoned just right with perfectly browned, crisp skin to top it all off. i roasted the chicken atop a layer of quartered potatoes and onions, which turned out tender and full of flavor from cooking in the chicken juices. my hubby declared this finger-licking, extra napkin-needing delicious, and i hope you enjoy too!


# # # # # # # # # # # #


  • Carbohydrates: 562.9
  • Fats: 49.0
  • Dietary Fiber: 22.0
  • Minerals: 60.0
  • Proteins: 13.0
  • Vitamins: 51.0
  • Water: 21.0


  1. Preheat oven to 400f
  2. In a small roasting pan or other metal baking dish
  3. Arrange pealed and quartered potatoes
  4. Drizzle with 1 tbs
  5. Olive oil and season with 1 / 4 teaspoons salt and 1 / 4 teaspoons pepper
  6. Toss to coat
  7. Arrange in a single layer then arrange chunks of onions throughout the potatoes
  8. Rub chicken quarters with 1 / 4 teaspoons salt
  9. 1 / 4 teaspoons pepper
  10. Chicken bouillon powder
  11. Rosemary
  12. Garlic and olive oil
  13. Arrange quarters atop potatoes in roasting pan
  14. Drizzle chicken and potatoes sticking out from underneath with melted butter
  15. Then squeeze the lemon atop all
  16. Roast uncovered for 35-40 minutes at 400f
  17. Then increase oven temperature to 425 f and roast for another 10-15 minutes until skin is lightly browned and crispy
  18. And juices run clear from the thickest part between the drumstick and thigh
  19. Remove from oven and allow to rest for 10 minutes before serving

Step 11

Total Time in Minute 70

Ingredients Count 11

cooking lemon rosemary garlic roasted chicken quarters

See More Relate Photo


Chicken quarters

Olive oil


Black pepper

Chicken bouillon powder


Garlic cloves

White potatoes

Yellow onion



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