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Preheat your oven to 400°F (200°C).

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.

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.

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.

While the chicken is roasting, prepare the quick salad. In a separate large bowl, combine the chopped lettuce, croutons, and salad topper.

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.

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.


Preheat your oven to 400°F (200°C).

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.

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.

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.

While the chicken is roasting, prepare the quick salad. In a separate large bowl, combine the chopped lettuce, croutons, and salad topper.

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.

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.
