Running out of dinner ideas? Need something packed with flavor? Then this recipe is for you. My baked rosemary chicken is one of those things that you can simply throw in the oven and forget about it (at least for 45 minutes or so). Let’s get cooking!
Servings: 5-6 servings · Prep time: 15 min · Cook time: 60 min · Ready in: 75 min · Skill level: Intermediate
Ingredients
- 4 chicken quarters (organic)
- 4 tablespoons of Kosher salt
- 1/2 lime
- 2 tablespoons of smoked paprika
- 1 tablespoon of cayenne pepper
- 1 tablespoon of dried parsley flakes
- 1 teaspoon of ground black pepper
- 1/2 cup of extra virgin olive oil
- 2 sprigs of rosemary
Method
Rinse the chicken in lukewarm water, drain, and remove any excess fat.
Place the chicken quarters into a large bowl, sprinkle the salt over the chicken quarters, and squeeze the juice of 1/2 a lime over the chicken quarters.
Roll the chicken quarters in the lime n’ salt until all of the quarters are evenly coated.
Preheat the oven to 400 degrees.
Sprinkle the paprika, cayenne pepper, parsley flakes and black pepper onto the chicken quarters. Continuously roll the chicken quarters in the seasoning so that each piece is evenly coated on both sides.
Drizzle the olive oil over the chicken and massage the oil onto each piece of chicken.
Transfer the chicken quarters into a large baking pan. Pour any excess oil and seasoning into the baking pan.
Remove the rosemary from the sprigs and sprinkle them over the chicken quarters.
Cover the baking pan with aluminum foil and allow the chicken to bake for 45 minutes.
Uncover the chicken quarters and allow them to cook for 15 minutes or until the chicken has a nice, golden color.
Plate, serve with salad or roasted Brussels sprouts, and enjoy.
