This past Sunday Ryan and I were pretty busy so I couldn’t make it to the super market to do my weekly grocery shopping. Instead, I had to go to the small local grocery store a few blocks away. They didn’t have much but they did have some fresh herbs and some chicken leg quarters. Thus this Sunday dinner was born. Simple and perfect.
I don’t often roast whole chickens, there is simply too much left overs for just Ryan and I. So when I am craving roasted chicken, chicken leg quarters are always a great option. For this recipe, the recommended cooking time is about 40 minutes, however, I have seen some pretty large chicken leg quarters which would take a little bit longer to cook. If the skin darkens too much, loosely cover with aluminum foil.
Herb and Garlic Roasted ChickenPrint Recipe
- 3 sage leaves, chopped
- 1 sprig fresh thyme chopped
- 1 sprig fresh rosemary, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked pepper
- 1 teaspoon olive oil
- 2 chicken leg quarters rinsed and pat dry
- 5 large garlic cloves, coarsely chopped
- 1/2 cup low sodium chicken broth
Preheat oven to 375 degrees.
In a bowl combine sage, thyme, rosemary, salt, pepper and olive oil. Stir to combine.
Rub mixture all over chicken pieces.
Place chicken in a cast iron skillet or other oven proof baking dish. Sprinkle garlic around chicken, pour chicken broth over the top. Place in oven and bake for 30 -45 minutes or until internal temperature is 170 degrees.
Transfer chicken to a serving platter, spoon roasted garlic cloves over the top. Serve.