I am loving finding delicious ways to use cheaper cuts of meat. Chicken Quarters are typically MUCH cheaper than chicken breasts and they are tastier too!! I found a pack of chicken quarters on sale for .79 per pound and started pondering what I could do with them. I mean really, 5 for $3.85. You just can’t beat that price! I wish I had metal buildings that was nothing but freezer space and could fill it to the brim with meats when I find a good deal. I finally decided on doing a lemon rosemary dish. I had picked up a pack of 6 lemons for .99 which sure beats the heck out of .85 per lemon. We also have fresh rosemary here so that was free. Yep, $4.84 for 5 LARGE chicken quarters! That is a budget friendly meal if I ever saw one. And, there is enough left over for lunch. BONUS!
zest of one lemon
freshly squeezed lemon juice from 2-3 lemons
2 cloves garlic, minced
fresh rosemary leaves, finely minced
1 tsp. salt
1 tsp. black pepper
Kick’n Chicken Seasoning by Webers (optional)
3-5 pounds of chicken quarters
sliced lemons, for garnished
Place the chicken pieces in a baking dish. Salt and Pepper to taste.
Sprinkle with the Lemon Zest and the juice of the lemons.
If you don’t have a microplaner, I HIGHLY suggest you get one. It is one of my favorite kitchen tools. If you get one, use it upside down, it keeps all your little bits inside and from getting all over the place. Wish somebody had told me that when I first got mine. Let me just say, I have made several messes.
Sprinkle the minced rosemary and garlic over the top.
I sent Tate out to cut me a sprig. A SPRIG. He brought me back a tree.
Add lemon slices on top and refrigerate and let marinate for 2 hours. This helps all of the flavors to hook up and meld together. Kinda like a big ol’ family. Hints of individual characteristics that work together to make it all just right. Preheat the oven to 400˚ F. Bake for 50-55 minutes, until the skins are crispy and well-browned.