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)
- Preheat oven to 425°F. Lightly oil a 9x12x2-inch baking dish or line it with foil.
- 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.
- 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.
- 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.
- Bake the chicken in preheated oven for 40-50 minutes, or until chicken registers at least 165°F on a food thermometer.