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.