Golden Herb Roasted Chicken Quarters

There’s something incredibly comforting about the aroma of a roast chicken wafting through the house. It’s a scent that evokes cherished memories of family gatherings, Sunday dinners, and the laughter shared around the table. I remember the first time I helped my grandmother prepare her famous roasted chicken. We’d spend the afternoon chatting while she taught me the importance of seasoning and letting the flavors meld together. As I grew older, I began to create my own versions, and this Golden Herb Roasted Chicken Quarters recipe has become one of my favorites. It's not just a dish; it's a tradition that warms the heart and fills the belly.

Discover the ultimate comfort food with this Golden Herb Roasted Chicken Quarters recipe! Infused with fresh herbs, garlic, and lemon, each bite is a delicious celebration of flavor. Featuring tender chicken quarters paired with sweet baby potatoes and caramelized onions, this dish is perfect for family dinners or cozy weeknight meals. Follow the simple steps to create a heartwarming meal that brings back fond memories and fills your home with delightful aromas. Enjoy the warmth and satisfaction of home-cooked goodness!

Print Recipe Pin Recipe

Ingredients

4 chicken quarters (thigh and drumstick)

4 tablespoons olive oil

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh parsley, chopped

4 cloves garlic, minced

1 lemon (zested and juiced)

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon onion powder

1 teaspoon dried oregano

1 large onion, cut into wedges

2 cups baby potatoes, halved

Fresh herbs for garnish (optional)

Instructions

Preheat the Oven: Begin by preheating your oven to 425°F (220°C).

Prepare the Marinade: In a large mixing bowl, combine the olive oil, chopped rosemary, thyme, parsley, minced garlic, lemon zest, lemon juice, paprika, salt, black pepper, onion powder, and oregano. Mix well until all the herbs are combined.

Season the Chicken: Add the chicken quarters to the bowl, ensuring they are well coated in the marinade. Let the chicken marinate for at least 30 minutes at room temperature or in the refrigerator for up to 2 hours for a deeper flavor.

Prepare Vegetables: While the chicken is marinating, prepare the vegetables. Toss the onion wedges and halved baby potatoes in the remaining marinade or a drizzle of olive oil, salt, and pepper.

Arrange in Baking Dish: In a large baking dish, arrange the marinated chicken quarters skin-side up. Scatter the onion and potato mixture around the chicken.

Roasting: Place the dish in the preheated oven and roast for about 45-50 minutes, until the chicken is golden brown and the internal temperature reaches 165°F (75°C). Stir the vegetables halfway through for even cooking.

Rest and Serve: Once cooked, remove from the oven and let the chicken rest for about 5 minutes. This will help retain its juices. Garnish with fresh herbs if desired, and serve warm with the roasted vegetables.

Enjoy: Pair with a fresh green salad or crusty bread for a complete meal!

Prep Time, Total Time, Servings: 15 mins | 1 hour 5 mins | 4 servings