Easy Oven Baked Chicken Quarters (Edit recipe)

stillwoodkitchen

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A few simple herbs makes the most delicious chicken with pan juices dinner.

10 minutes

50 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	293
Fat:	25 g
Carbohydrates:	1 g
Protein:	18 g
Cholesterol:	150 g
Sodium:	630 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

Serves: 4

Ingredients

4 Chicken Leg Quarter, Can substitute legs and thighs
1 tsp dried Thyme, Divided
1 tsp dried Rosemary, Divided
1 tsp Salt, Divided
0.75 tsp Black Pepper, 1/2 tsp for the bottom of the pan 1/4 tsp for the top of the chicken
2 Tbsp Extra Virgin Olive Oil
1 cup Water

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat the oven to 400°F.
In a 13 x 9 baking pan, evenly sprinkle the bottom of the pan with 1/2 tsp each of the dried thyme, rosemary, salt, and black pepper.
Drizzle 2 tbsp of olive oil all over the herbs on the bottom of the pan.
Place a chicken quarter onto the baking pan and move it around so the bottom of the chicken gets coated with some of the oil and herbs. Repeat with the other chicken quarters.
Sprinkle the remaining 1/2 tsp of dried herbs, along with 1/4 tsp of black pepper over the top of the chicken quarters.
Drizzle the top of the chicken quarters with olive oil.
Add 3/4 - 1 cup of water (make sure the bottom of your pan is covered with the water)
Roast in the oven for 45-50 minutes until the pan juices run clear or to 165°F on a thermometer.
Remove from the oven, let sit for 5 minutes then serve with pan juices.