Chicken (quartered, Bone In) Recipe
Make Chicken (quartered, Bone In) Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Roasting & Finish
Method
Chicken & Marinade
Prepare chicken
Pat the chicken quarters dry with paper towels. Trim any large excess skin or fat, but leave the skin intact for crisping and flavor.
Make marinade
In a large bowl combine olive oil, yogurt, lemon juice, minced garlic, grated ginger, smoked paprika, ground cumin, dried oregano, kosher salt, black pepper and honey (if using). Whisk until smooth.
Marinate
Add the chicken quarters to the bowl and rub the marinade thoroughly over and under the skin where possible. Cover and refrigerate for at least 2 hours and up to overnight for best flavor. If short on time, allow at least 30 minutes at room temperature before roasting.
Roasting & Finish
Preheat oven
Preheat the oven to 425°F (220°C). Position a rack in the middle of the oven.
Prepare vegetables
On a large rimmed baking sheet or shallow roasting pan, toss the sliced onion, carrots and halved potatoes with 1 tablespoon olive oil and a pinch of salt and pepper. Spread them into an even layer, leaving space for the chicken quarters on top.
Arrange chicken
Remove chicken from the refrigerator and let sit 10 minutes. Place the marinated quarters skin-side up on top of the vegetables so juices drip onto them. Tuck lemon slices and thyme sprigs among the pieces. Pour 1/2 cup chicken stock (or water) into the pan—this will keep vegetables moist and create pan juices.
Bake
Brush the chicken skin with the melted butter. Roast in the preheated oven for 35–45 minutes, until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) reads 165°F (74°C) and the skin is deep golden and crisp. Stir vegetables halfway through and baste chicken with pan juices once or twice for extra color.
Finish under broiler (optional)
If the skin hasn’t crisped to your liking, place the pan under a hot broiler for 2–4 minutes watching closely to avoid burning.
Rest and serve
Remove the pan from the oven and transfer chicken to a cutting board. Tent loosely with foil and rest for 5–8 minutes to allow juices to redistribute. Spoon roasted vegetables and pan juices onto plates, place a chicken quarter on each serving, and sprinkle with chopped fresh parsley. Serve additional lemon wedges if desired.