Lemon-rosemary-garlic Roasted Chicken Quarters

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 2
• 2 chicken quarters, skin-on
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper, ground
• 1/2 teaspoon chicken bouillon powder
• 1 tablespoon rosemary, dried
• 5 garlic cloves, minced
• 4 potatoes, pealed and quartered
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper, ground
• 1 tablespoon olive oil
• 1 yellow onion, large, pealed and cut into 1-inch slices
• 2 tablespoons butter, melted
• 1 lemon, juice of

Recipe

• 1 preheat oven to 400°f.
• 2 in a small roasting pan or other metal baking dish, arrange pealed and quartered potatoes. drizzle with 1 tbs. olive oil and season with 1/4 teaspoons salt and 1/4 teaspoons pepper. toss to coat, arrange in a single layer then arrange chunks of onions throughout the potatoes.
• 3 rub chicken quarters with 1/4 teaspoons salt, 1/4 teaspoons pepper, chicken bouillon powder, rosemary, garlic and olive oil.
• 4 arrange quarters atop potatoes in roasting pan, drizzle chicken and potatoes sticking out from underneath with melted butter. then squeeze the lemon atop all.
• 5 roast uncovered for 35-40 minutes at 400°f.
• 6 then increase oven temperature to 425 f and roast for another 10-15 minutes until skin is lightly browned and crispy, and juices run clear from the thickest part between the drumstick and thigh.
• 7 remove from oven and allow to rest for 10 minutes before serving.