Herb Roasted Chicken

4 chicken leg quarters (or whatever parts you prefer)
olive oil
1 tsp. smoked paprika
1 tsp. garlic powder
1/4 tsp. turmeric
1 tsp. dried rosemary
1/2 tsp. thyme
1/2 tsp. salt
1/2 tsp. black pepper

In a small bowl, combine all the spices and set aside. Cover a large baking sheet with tinfoil and place a roasting rack over the pan (use a wire cooling rack if you do not have a roasting rack). Place the chicken skin side up on the rack. Drizzle a little olive oil over the chicken and then using your hands rub the oil all over the chicken and then the seasoning mixture (make sure to go under the skin with the rub as well). Bake skin side up in a 400 degree oven for 1 hour and 10 minutes. Remove and check to make sure the internal temp. of the chicken is 165 degrees. Let the chicken rest 5 minutes before serving. If you use chicken breast or smaller pieces, your cooking time will be less than mine. Just check it regularly for the internal temp.
from Janet's Appalachian Kitchen



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