You are currently browsing the tag archive for the ‘chicken quarters’ tag.

I’ve been buying these frozen chicken quarters from the grocery store in 10 pound bags. Once it arrives home, I use my vacuum sealer to split it into freezer-bags with 2 pieces in each. What I’ve learned is, one hour of roasting, uncovered, at 425 degrees will cook the thawed chicken. So the decision is what to put with it. This time I tried red onion, mini sweet pepper, grape tomatoes and a home-grown zucchini. I’ve been using this spice blend called Kahuna Garlic Salt Spice Blend by The Spice and Tea Exchange here in Anchorage, Alaska. It’s got Hawaiian red sea salt, garlic, onion, and parsley in a grinder. I’m on my third jar of it this summer. I put it on nearly everything, including this dish. Wonderful!

  • Ingredient quantities depend upon how many people you will serve
  • Red onion, sliced
  • Peppers, sliced (I used mini sweet peppers)
  • Grape tomatoes, sliced
  • Zucchini, sliced
  • Garlic salt blend (or garlic powder and salt)
  • Pepper
  • Olive oil
  • Chicken Quarters

Layer the vegetable ingredients into a baking dish, or a sheet pan with sides, so as not to crowd them. I used a 9×13″ pan for two chicken quarters. Sprinkle the vegetables with salt blend and pepper. Run a swazz of olive oil across the vegetables, not too much, about a tablespoon. Rub the chicken with olive oil and sprinkle with salt blend and pepper. Bake at 425 degrees for one hour. Serve.