Lately, it seems everyone is hunting for inexpensive meal options, myself included. Yes, I know I spend way too much money at the grocery store. Mainly because I can’t walk past the cheese oasis at Wegman’s without pressing my nose against the glass, and eventually asking for a taste of something. They are always so friendly and eager to please, and I inevitably end up walking away in a daze with three cheeses from three different countries wondering what just happened. It’s a problem. I know.
I’d like to think I justify these impulse expenses by cooking the way my dad taught me, which turns out to be quite budget friendly. He made roasted chicken in some form or another at least once a week when I was growing up. Roasted chicken is a timeless classic, not just because it’s comforting, reliable, and delicious but it happens to be CHEAP. It’s a shame that in this boneless/skinless chicken breast obsessed world we live in, shoppers blindly walk past one of the best bargains in the store: chicken leg quarters.
Don’t get me wrong, boneless skinless breasts serve their purpose, and I have some in my freezer right now. They are quick and convenient and I use them often, but they simply do not, cannot, and will never satisfy my roasted, crispy-skinned chicken cravings.
Ok, back to the chicken leg quarters. I buy a bunch of them and freeze them separately in quart sized bags. This just makes the defrosting process much easier, and if you only need one or two, you don’t have to wrestle with an entire iceberg of chicken. Which I have done. It wasn’t pretty; I don’t recommend it.
Thighs happen to be my very favorite chicken piece, and dark meat goes over well in my house. My son prefers white meat, but I am slowly luring him to the dark side, using crispy chicken skin as bait, which this recipe definitely delivers. You would have to try pretty hard to overcook legs and thighs; they just keep getting better as you baste them in their own juices. The result of this cooking method is perfectly crisped skin with still juicy meat underneath. Perfect.
Note: The lemon pepper is my Grandmother’s influence. She always puts it on chicken, and I love it, but you can really spice these up any way you like. Chili powder, your favorite spice blend… get creative. Or just use plain salt and pepper as I do often. They’ll be great no matter what you choose. Here’s how to make them:
Roasted Chicken Quarters
- 4 chicken leg quarters
- Salt and freshly ground pepper
- Lemon & pepper seasoning blend (I like McCormick)
- 1-2 lemons sliced into wedges (optional)
- Chili Powder (optional, I use Morton & Basset‘s chili powder)
- Fresh chopped parsley as a garnish (optional)
Preheat oven to 375 degrees
Place your chicken pieces in a baking dish that holds them comfortably, a little snug is fine as long as the skin gets full exposure. They shrink a little as they roast. Apply your seasonings of choice on both sides of the chicken. Roast, skin side up, basting every 20 minutes or so, until the skin is bronzed and beautiful, and the chicken reaches an internal temp of 165, or the juices run clear. This should take 1 1/2 to 2 hours. Let rest a few minutes before serving. If using the roasted lemons, squeeze over the chicken just before serving.
To complete the meal, serve the chicken with simple white rice to soak up the juices, and peas. This was my favorite childhood combination, and it’s never gotten old. Enjoy!
-ALH (Ani)
