Roasted Chicken Quarters
Generously seasoned and roasted to golden-brown perfection, this is the absolute best chicken recipe! These roasted chicken quarters are an easy, hands-off entrée that the whole family will love.
Servings: 4 servings
Calories: 507kcal
Equipment
- Sheet pan
Ingredients
- 1 whole chicken quartered
- 2 tablespoons butter softened
- 1 tablespoon olive oil
- 1 ½ teaspoons sea salt
- ¾ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 3–4 cloves garlic smashed
- ½ lemon
- ¼ cup chicken broth
Instructions
- Preheat the oven to 425°F.
- Pat the chicken dry and place it in a baking dish or on a sheet pan.
- In a small bowl, mix together the butter and olive oil. Rub it over all sides of the chicken.
- Combine the salt, pepper, garlic powder, smoked paprika, and Italian seasoning. Season the chicken evenly.
- Place the smashed garlic around the chicken and squeeze the lemon over the top. Set the lemon halves in the pan.
- Pour the chicken broth into the bottom of the pan.
- Arrange the chicken skin-side up, leaving space between each piece.
- Roast for 45–55 minutes, or until the skin is golden and the internal temperature near the bone reaches at least 165°F.
- Let the chicken rest for 5–10 minutes. Spoon some of the pan juices over the top before serving.
Notes
- Don't skip patting the meat dry before oiling and seasoning it. Moisture on the skin will prevent it from getting beautifully golden brown and crispy.
- Be careful not to roast your chicken too long, or you may end up with dry and/or tough meat. I recommend checking the internal temperature regularly, starting around the 40-minute mark, to ensure you don't let it go too long.
- Feel free to adjust the seasonings to your liking. You can add a bit of cayenne pepper if you like a little kick.
- Letting the chicken rest before serving will allow the juices to redistribute throughout the meat, giving you juicier, more delicious chicken.