Simple Roasted Chicken Quarters
An easy roasted chicken. No brining or breaking down an entire bird. Eventually, everyone will get on board with the fact that the dark meat is better. Don’t fight me on this.
The chicken quarters bake just long enough so you have time to prep a side while it cooks. I recommend roasted potatoes with a simple lemony arugula salad. A potato salad is a nice side as well that could be prepped in advance.
Simple Roasted Chicken Quarters
2 servings
2 chicken quarters (this is the leg and the thigh, attached)
1/2 TBS Ghee (or butter)
1 cup broth
1 tsp garlic powder
3/4 tsp smoked paprika
1 tsp kosher salt
1/2 tsp fresh black pepper
1/2 tsp dried oregano
1 orange
Tools: Oven proof skillet or cast iron pan
Mix the seasonings together and add under the skin of both chicken quarters, using your fingers to spread it out as evenly as possible so all the meat is seasoned but the outer skin is still attached. Any tiny bit remaining can be sprinkled on the outside of the skin
Preheat oven to 350
Heat pan on high with ghee
Once pan is Hot but not smoking, add chicken to sear both sides (the chicken should easily release to flip once its ready. about 2-4 min on each side)
Remove pan from heat
Make sure chicken is skin side up. Add 1 cup broth to the pan with the chicken, and zest the orange over the top of both pieces
Juice the orange into the pan with the broth
Cook until the thigh reaches 165, about 30-35 minutes. Rest for 10 minutes and serve
