Quarter Chicken Recipe

Prepare chicken

Pat the chicken quarters dry with paper towels. Tuck any loose skin and trim excess fat. Make 2–3 shallow slashes through the skin and just into the meat to help the marinade penetrate.

Make marinade

In a medium bowl combine olive oil, lemon juice, minced garlic, paprika, dried oregano, ground cumin, kosher salt, black pepper and brown sugar or honey (if using). Whisk until smooth.

Coat chicken

Place the chicken quarters in a large bowl or resealable plastic bag. Pour the marinade over the chicken and rub it thoroughly so the mixture coats all sides and gets into the slashes. Refrigerate for at least 1 hour, preferably 4 hours or up to overnight for best flavor.

Bring to room temperature

Remove the marinated chicken from the refrigerator 20–30 minutes before cooking to take the chill off. Preheat the oven to 200°C (400°F).

Sear (optional but recommended)

Heat an oven-safe skillet or frying pan over medium-high heat. Add 1 tbs olive oil. When shimmering, place chicken quarters skin-side down. Press gently so skin makes contact. Sear 4–6 minutes until skin is deep golden brown and releases easily. Flip and sear the other side 2 minutes. This step renders fat and crisps skin.

Add stock and butter

If not searing (or after searing), arrange chicken skin-side up in a roasting pan or the same oven-safe skillet. Pour 100 ml stock into the pan (not over the skin) to keep the pan juices moist. Brush or drizzle melted butter over the skin to help browning.

Roast

Place the skillet or roasting pan in the preheated oven. Roast for 25–35 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) registers 74°C (165°F). Cooking time will depend on the size of quarters; larger pieces may take toward the upper end. If skin is browning too quickly, tent loosely with foil.

Baste (optional)

Halfway through roasting (about 12–18 minutes in), spoon some pan juices over the chicken or brush with melted butter for extra flavor and sheen.

Rest

Remove chicken from oven and transfer to a cutting board or platter. Tent loosely with foil and rest for 8–10 minutes to let juices redistribute.

Transfer chicken quarters to serving plates. Spoon pan juices over the top or into a small gravy boat. Sprinkle chopped parsley over the chicken and serve with lemon wedges on the side to squeeze just before eating.