I love roast chicken, it’s soooo easy and so delicious. Just season chicken and pop it in the oven and you’re free to do some other things (like make the side dish and prepare the dessert and in my case, play frontierville at the same time..lol). I don’t roast whole chicken anymore, though because there’s not enough thighs and legs in a chicken for the 4 of us, it seems everyone wants those parts so to solve that problem, we only buy chicken quarters and everyone’s happy. 🙂
I simply season the chicken when I roast with salt and pepper then add rosemary or thyme. I got a tip from a fellow blogger, of using sinigang (tamarind broth mix) to season the chicken, I tried that and it taste yummy, too. But it’s mostly just salt and (cayenne and black) pepper for me and when I have chilli oil, I add that too and it’s one of the most delicious roast chicken there is.
HOT & SPICY CHICKEN QUARTERS
4 chicken quarters
salt and pepper
rosemary or thyme, (dried or fresh)
Preheat oven to 375 F degrees. Wash and clean chicken quarters well, make sure that you take the slimy film underneath the skin ( it gives chicken gamey taste if you don’t take it off) and the dark reddish stuff in the cavity of thigh part, I don’t know if that’s coagulated blood or what but I make sure I take it off before I cook the chicken.
Pat dry the chicken or at least shake off the excess water, put in a baking tray then drizzle some chilli oil (or use softened butter/margerine), generously season with salt and peppers and rosemary, massage the chicken well to make sure that the seasoning is even. Bake in the preheated oven for about 30 minutes or until the juices run clear when you poke it with knife and until the skin is crisp and well-browned (the best part, crispy skin!). Serve with rice and with your favorite side dish. Enjoy!
♥ Have a nice day! 🙂 God Bless! ♥