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If you’re craving a hearty, comforting meal that fills your kitchen with irresistible aromas and never fails to impress, this Rosemary Garlic Chicken Quarters with Roasted Potatoes Recipe is the one to try. Juicy, tender chicken quarters infused with fragrant rosemary and robust garlic flavors roast alongside crispy, golden baby potatoes for a wonderfully balanced plate that’s as satisfying as it is simple to prepare. Whether you’re cooking for family or friends, this recipe combines timeless ingredients and straightforward steps to deliver a mouthwatering dinner everyone will rave about.
Ingredients You’ll Need
These ingredients are refreshingly simple yet essential, each playing its part in building the deep flavor and inviting texture that make this dish so memorable. From the creamy butter that keeps the chicken moist to the fresh rosemary that adds a piney kick, every item matters.
- 4 Chicken Quarters: Choose fresh, well-trimmed quarters for juicy, tender meat after roasting.
- 1/2 cup Unsalted Butter (room temperature): Adds rich, creamy moisture and helps meld the herbs and spices to the chicken.
- 2-3 tablespoons Rosemary (finely chopped): Fresh rosemary provides an earthy, aromatic note that beautifully complements the garlic.
- 3-4 Garlic Cloves (minced): Garlic brings a warm, pungent depth that infuses throughout the chicken and potatoes.
- 2 teaspoons Smoked Paprika: This spice offers a subtle smoky sweetness and vibrant color.
- 2 teaspoons Salt: Essential for enhancing all the natural flavors.
- 2 teaspoons Black Pepper: Adds a gentle heat and complexity to the seasoning.
- 2 teaspoons Onion Powder: Brings a mellow, savory undertone without overpowering the other flavors.
- 1.5 lbs. Baby Potatoes (halved): Roasted until golden and crisp, they soak up the flavorful butter and herbs.
How to Make Rosemary Garlic Chicken Quarters with Roasted Potatoes Recipe
Step 1: Prepare the Oven and Baking Sheet
Start by preheating your oven to 400 degrees Fahrenheit. Lining your baking sheet with parchment paper or aluminum foil makes cleanup a breeze and prevents sticking, so your chicken and potatoes come out looking as good as they taste.
Step 2: Ready the Chicken Quarters
Rinse each chicken quarter under cold water, then pat them dry thoroughly with paper towels. This step helps ensure crispy skin when baked. Arrange your chicken quarters on the prepared baking sheet, spacing them to allow hot air to circulate.
Step 3: Create the Flavored Butter Mixture
In a small bowl, combine the softened unsalted butter with finely chopped rosemary, minced garlic, smoked paprika, salt, black pepper, and onion powder. Mixing these together creates a fragrant, savory spread that will infuse every bite of your chicken with bold flavor.
Step 4: Coat the Chicken Quarters
Generously coat each chicken quarter with the seasoned butter mixture, making sure to get under the skin where possible. This not only enhances flavor but helps keep the meat juicy during roasting.
Step 5: Add and Roast the Potatoes
Place the halved baby potatoes around the chicken on the baking sheet, turning them slightly in any remaining butter mixture. Slide the sheet into your preheated oven, then roast for about 50 to 60 minutes. Halfway through cooking, flip the chicken quarters and stir the potatoes to promote even browning and crispiness.
Step 6: Check for Doneness
Insert a meat thermometer into the thickest part of a chicken quarter; it should register at least 165 degrees Fahrenheit to ensure your chicken is perfectly cooked and safe to eat. The potatoes should be tender with golden, crispy edges.
Step 7: Rest and Serve
Remove your roasted chicken and potatoes from the oven, letting them rest for about five minutes. This resting period allows the juices to redistribute, keeping every bite moist and flavorful. Garnish with a sprig of fresh rosemary if you want to add that extra touch of elegance before digging in.
How to Serve Rosemary Garlic Chicken Quarters with Roasted Potatoes Recipe
Garnishes
A sprinkle of freshly chopped rosemary leaves or a light drizzle of good-quality olive oil right before serving can brighten the dish beautifully. A few lemon wedges on the side add a burst of acidity that balances the richness.
Side Dishes
This dish shines on its own, but pairing it with a crisp green salad or steamed seasonal vegetables like green beans or asparagus can introduce a fresh contrast in texture and flavor, making your meal feel complete and well-rounded.
Creative Ways to Present
For a crowd-pleasing presentation, arrange the chicken quarters on a large serving platter nestled on a bed of the roasted potatoes. Garnish with rosemary sprigs and lemon wedges for a rustic, inviting look that makes guests eager to dive in.
Make Ahead and Storage
Storing Leftovers
Place any remaining chicken quarters and potatoes in an airtight container and refrigerate for up to three days. This allows you to enjoy the leftovers without sacrificing flavor or texture.
Freezing
You can freeze cooked chicken quarters and potatoes by wrapping them tightly in foil or placing them in freezer-safe bags. They’ll keep well for about two months; just be sure to thaw them overnight in the fridge before reheating.
Reheating
For best results, reheat leftovers in the oven at around 350 degrees Fahrenheit until warmed through, which helps maintain the crisp skin and firm potatoes. Avoid microwaving if you want to keep that freshly roasted texture.
FAQs
Can I use fresh herbs other than rosemary?
Absolutely! Thyme or sage can be lovely alternatives that still pair wonderfully with garlic and butter, lending their own unique flavors to the chicken and potatoes.
Is it necessary to use unsalted butter?
Unsalted butter ensures you control the saltiness of the dish. However, if you only have salted butter on hand, just reduce the amount of added salt accordingly to prevent over-seasoning.
Can I substitute the baby potatoes with another type?
Yes, you can use fingerling potatoes or even cut larger potatoes into smaller chunks. Just keep in mind the cooking time might vary slightly depending on size and density.
What if I don’t have a meat thermometer?
You can cut into the thickest part of the chicken to check for clear juices and no pink meat, but a meat thermometer ensures accuracy and safety, making it a worthwhile kitchen tool.
Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free spices and seasonings—which is usually the case with basic herbs and spices.
Final Thoughts
This Rosemary Garlic Chicken Quarters with Roasted Potatoes Recipe is truly a gem for anyone searching for comfort food that’s easy to prepare yet bursting with flavor. From the fragrant rosemary and garlic to the perfectly roasted potatoes, every bite feels like a warm hug. I hope you try this recipe soon and create delicious memories around your dining table.
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Rosemary Garlic Chicken Quarters with Roasted Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Rosemary Garlic Chicken Quarters recipe features succulent chicken quarters rubbed with a flavorful blend of butter, fresh rosemary, garlic, and spices, then oven-roasted alongside tender baby potatoes for a comforting and satisfying meal. The chicken achieves a crispy, golden skin while the potatoes develop crispy edges, making it perfect for a hearty family dinner.
Ingredients
Chicken and Seasoning
- 4 Chicken Quarters (washed and patted dry)
- 1/2 cup Unsalted Butter (room temperature)
- 2–3 tablespoons Rosemary (finely chopped)
- 3–4 Garlic Cloves (minced)
- 2 teaspoons Smoked Paprika
- 2 teaspoons Salt
- 2 teaspoons Black Pepper
- 2 teaspoons Onion Powder
Vegetables
- 1.5 lbs. Baby Potatoes (halved)
Instructions
- Preheat oven: Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or aluminum foil for easier cleanup.
- Prepare chicken: Rinse the chicken quarters under cold water and pat them dry with paper towels. Arrange them evenly on the prepared baking sheet.
- Make seasoned butter: In a small bowl, combine the unsalted butter with finely chopped rosemary, minced garlic, smoked paprika, salt, black pepper, and onion powder, mixing until well incorporated.
- Coat chicken: Generously coat each chicken quarter with the seasoned butter mixture, ensuring full coverage. Place the coated chicken back on the baking sheet.
- Add potatoes and bake: Scatter the halved baby potatoes around the chicken on the baking sheet. Place everything in the preheated oven and bake for 50 to 60 minutes. Halfway through cooking, flip the chicken quarters and stir the potatoes to promote even cooking and browning.
- Check doneness: Use a meat thermometer to check the chicken’s internal temperature by inserting it into the thickest part of the meat. It should read at least 165 degrees Fahrenheit to ensure safety.
- Rest and serve: Once cooked to perfection, remove the baking sheet from the oven. Let the chicken and potatoes rest for 5 minutes to retain juices and flavors. Garnish with fresh rosemary leaves if desired before serving. Enjoy your delicious rosemary garlic chicken quarters with roasted potatoes!
Notes
- Ensure chicken is fully thawed before preparing for even cooking.
- Using parchment paper or foil helps with easy cleanup and prevents sticking.
- Adjust garlic and rosemary amounts according to taste preferences.
- Turning chicken and stirring potatoes halfway ensures crispy, evenly browned results.
- Letting the chicken rest after baking helps keep it juicy and tender.
- For extra crispy skin, broil for 2-3 minutes at the end, watching carefully to avoid burning.
