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Roasted chicken is just plain good eating. Here’s a recipe from my Dad, AKA Grandpa Ed. Like most good food, this is a simple recipe with little prep that will yield a great meal. Thanks, Dad!


  • 4 chicken leg quarters
  • 4 cloves garlic (finely minced)
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon dried leaf oregano
  • ½ teaspoon Kosher salt
  • 1 teaspoon chili powder
  • ¼ teaspoon ground cumin
  • 2 tablespoons extra virgin olive oil
  • ½ cup chicken broth (part dry wine, if desired)


  1. Preheat oven to 425°F. Lightly oil a 9x12x2-inch baking dish or line it with foil.
  2. Combine the garlic, oregano, salt, chili powder, cumin, and black pepper in a small bowl. Add olive oil and mix well. Use a mortar and pestle to make a paste consistency or mash it with a fork.
  3. Snip off any excess skin and fat deposits. Arrange the chicken pieces in the prepared baking pan and rub the garlic mixture over each piece. 
  4. Pour ½ cup of the chicken broth into the baking dish. If desired, use ¼ cup of dry white wine with ¼ cup chicken broth. 
  5. Bake the chicken in preheated oven for 40-50 minutes, or until chicken registers at least 165°F on a food thermometer.