By Denise G. Grisham, author of “Man That Stuff is Good“
- 6 leg quarters
- Juice of two lemons
- 1 tbsp. dry oregano
- 1 tsp. minced onion
- 1 tsp. Lawry’s garlic salt with parsley flakes
- 5 tbsp. olive oil
- Salt and pepper to taste
Arrange leg quarters skin side up in an aluminum lined casserole dish. Pour lemon juice and drizzle olive oil over chicken. Top with spices. Place in 350 degree oven, uncovered, for one and a half to two hours, or until skin is a nice golden brown. Check that it is done by inserting a meat thermometer into the thickest meat portion for a reading of 165 degrees. For more on this dish, visit HERE.
Thanks to Denise Gaudette Grisham for supplying this original recipe. She is the author of “Man That Stuff is Good,” a robust and popular cooking and food website. Denise says that this dish is best paired with a slightly sweet wine that can provide a “nice balance to the lemon juice.” She and her husband, Andy, serve steamed broccoli and carrots with the dish. We suggest the Campbellsville Bear, but please visit the winery for a tasting so you can choose your favorite.