This is a great recipe for the cheaper cuts of chicken. You can use leg quarters or drum sticks/thighs - whichever you and your family prefer. I love this dish because you can throw it together, pop it in the oven, and get something else done in the meantime. And, there is always something else that needs to be done!
2-3 lbs. chicken leg quarters, skin on
2-3 tsp. season salt
12-15 cloves of garlic
1 T. dry minced onion
2 T. olive oil (or veggie oil)
3 lbs. medium potatoes, unpeeled, and quartered
Heat oven to 350. Coat a 13x9" baking dish with olive oil. Rub chicken with season salt. Place all ingredients in pan, single layer to promote even cooking.
Bake uncovered for 30-35 minutes, until chicken is fully cooked and juices run clear and potatoes are fork-tender. Garlic should be sweet and mild.
Serve with bread, salad, and veggie of choice.
Yield = 4-6 servings
Variation: boneless, skinless chicken breast can also be used for this recipe, simple rub with olive oil before seasoning the chicken (so it doesn't dry out, and to add flavor). Adjust cooking time to 25-30 minutes.
You can also add additional veggies to the pan for roasting. My favorite: sweet bell peppers. Carrots are also a great addition.
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