The cooler fall weather means that I can not only bake up a storm of goodies, but also bake dinner! We all loved this Rosemary Roasted Chicken. It was moist, tender, and delicious. I had 2 kids claim they weren't hungry and didn't want much chicken, only to ask for seconds.
6 bone-in chicken leg quarters (about 5 pounds)
1 tablespoon olive oil
1 teaspoon salt
2 teaspoons paprika
1 1/2 teaspoons crushed rosemary
2 cloves garlic, minced
1/2 teaspoon pepper
Mix oil and spices in a large bowl. Add chicken and toss to coat well. Place chicken in a single row on a large baking sheet. Roast at 425 for 30 minutes, or until chicken is cooked through.
Recipe adapted from McCormick