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.
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.
My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
Have new recipes emailed to you.