Home Recipes Bistro Roasted Chicken

Bistro Roasted Chicken

by Erika Nicole Kendall

2  chicken leg quarters (about 1 1/2 pounds)
1  tablespoon  chopped fresh or 1 teaspoon dried basil
1  tablespoon  chopped fresh or 1 teaspoon dried thyme
1  tablespoon  chopped fresh or 1 teaspoon dried rosemary, crushed
2  teaspoons  olive oil
1/2  teaspoon  salt
1/4  teaspoon  black pepper
2  whole garlic heads

Preheat oven to 375°.

Rinse chicken with cold water; pat dry. Trim excess fat. Loosen skin from thigh and leg by inserting fingers, gently pushing between skin and meat. Combine basil and next 5 ingredients (basil through pepper). Rub herb mixture under loosened skin. Place chicken on a broiler pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone.

Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil; place on broiler pan with chicken. Bake at 375° for 45 minutes. Increase oven temperature to 450° (do not remove chicken from oven). Bake 30 minutes or until thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes. Discard skin.

You may also like

2 comments

Rae @ Rainbows and Dragonflies February 15, 2011 - 3:50 PM

That looks really good. Thanks. I’m going to add the recipe to my cookbook.

decalo July 28, 2013 - 8:54 PM

This looks really tasty. Simple, classic ingredients.

Comments are closed.