Lemon Herb Chicken Quarters with Quick Salad
Lemon Herb Chicken Quarters with Quick Salad
Ingredients
For the Lemon Herb Chicken Quarters
- 4 chicken hind quarters, about 2 1/2 pounds total
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Quick Salad
- 6 cups lettuce, mixed greens or romaine, chopped
- 1 cup croutons
- 1/2 cup salad topper, e.g., nuts, seeds, dried cranberries
- 1/2 cup French dressing
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 2
Pat the chicken hind quarters thoroughly dry with paper towels. In a large mixing bowl, combine the olive oil, lemon zest, lemon juice, dried oregano, dried thyme, garlic powder, onion powder, salt, and black pepper. Mix well to create a fragrant marinade.
⏱️ 5 min
- 3
Add the dried chicken quarters to the bowl with the marinade. Toss them thoroughly to ensure each piece is evenly coated. Arrange the chicken skin-side up in a single layer in a large roasting pan.
⏱️ 5 min
- 4
Roast the chicken in the preheated oven for 45 to 55 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer, and the skin is golden brown and crispy.
⏱️ 50 min•🌡️ 400
- 5
While the chicken is roasting, prepare the quick salad. In a separate large bowl, combine the chopped lettuce, croutons, and salad topper.
⏱️ 5 min
- 6
Once the chicken is cooked, carefully remove the roasting pan from the oven. Let the chicken rest in the pan for 5 minutes before serving to allow the juices to redistribute.
⏱️ 5 min
- 7
Just before serving, drizzle the French dressing over the salad and toss gently to coat. Serve the warm lemon herb chicken quarters alongside the fresh quick salad.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Chicken Quarters with Quick Salad
Ingredients
For the Lemon Herb Chicken Quarters
- 4 chicken hind quarters, about 2 1/2 pounds total
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Quick Salad
- 6 cups lettuce, mixed greens or romaine, chopped
- 1 cup croutons
- 1/2 cup salad topper, e.g., nuts, seeds, dried cranberries
- 1/2 cup French dressing
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
Pat the chicken hind quarters thoroughly dry with paper towels. In a large mixing bowl, combine the olive oil, lemon zest, lemon juice, dried oregano, dried thyme, garlic powder, onion powder, salt, and black pepper. Mix well to create a fragrant marinade.
⏱️ 5 min - 3
Add the dried chicken quarters to the bowl with the marinade. Toss them thoroughly to ensure each piece is evenly coated. Arrange the chicken skin-side up in a single layer in a large roasting pan.
⏱️ 5 min - 4
Roast the chicken in the preheated oven for 45 to 55 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer, and the skin is golden brown and crispy.
⏱️ 50 min•🌡️ 400 - 5
While the chicken is roasting, prepare the quick salad. In a separate large bowl, combine the chopped lettuce, croutons, and salad topper.
⏱️ 5 min - 6
Once the chicken is cooked, carefully remove the roasting pan from the oven. Let the chicken rest in the pan for 5 minutes before serving to allow the juices to redistribute.
⏱️ 5 min - 7
Just before serving, drizzle the French dressing over the salad and toss gently to coat. Serve the warm lemon herb chicken quarters alongside the fresh quick salad.
⏱️ 5 min