Garlic Rosemary Chicken - Budget Friendly
This is a super inexpensive, super easy recipe that is really good too. Our local grocery store regularly has chicken leg quarters on sale very inexpensively, so using them is very helpful to the budget. I know it is boring, but I actually like them just salted and peppered and then roasted or grilled, but this is almost as easy and even better. You will notice that there is no fat in the recipe, and trust me you don't need any. I leave the skin on during cooking, and it provides all the fat you need. The skin is wonderfully crispy and tasty, but the chicken is still good if you want to remove it after cooking to eliminate some of the fat.
Garlic Rosemary Chicken
yield: 1 serving per leg quarter
1 leg quarter per person
1 garlic clove per leg quarter, sliced
1 4 inch piece of fresh rosemary per leg quarter, cut in half
sea salt and freshly ground black pepper to taste
Preheat oven to 350 degrees. Place the garlic slices on the chicken underneath the skin, making sure to put some on the leg and some on the thigh. Insert the rosemary underneath the skin, placing one half under the leg skin and the other half under the thigh skin. Sprinkle with salt and pepper (on the outside of the skin). Bake for about an hour or until juices run clear.