There is nothing like the comforting smell of roast chicken at the end of a long day to make your mouth water. These Easy Roast Chicken Quarters are an inexpensive way to get dinner on the table quickly. Serve with your favorite side dish or shred the meat to use in tacos, salads, and sandwiches during the week.
I am going to completely buck the system when it comes to the light vs dark meat chicken debate. Most people choose white meat breasts because they are admittedly leaner and lower in fat. The thing is, fat is flavor folks. There I said it. Dark meat has more flavor as far as I am concerned, not to mention it is a little more forgiving to cook. Face it, we’ve all overcooked a chicken breast before, but when was the last time you had a dried out tasting chicken thigh!
Easy Roast Chicken Quarters
This was one of my very first blog posts back in September of 2014. I figured it’s time to revamp my benign beginner posts with a few more details, a handy recipe plugin, and new pictures as soon as possible. I picked this post for two reasons. One is because it gets consistent traffic even without my makeover efforts. And two because this recipe can be tied into so many others like my Peach Barbecue Chicken Pizza or Layered Chicken Taco Salad.
Bone-in, skin-on dark meat chicken is typically the most economical meat you can buy. Basically these Easy Roast Chicken Quarters are cheap and tasty. Please also don’t forget about the crispy skin! You can pair these guys with a simple side dish for a quick weeknight meal in a pinch. Once you master cooking bone-in chicken the possibilities for other recipes really open up. You can easily shred it for tacos, salads, or sandwiches.