Ingredients:

  • 1 head garlic
  • 1 tablespoon olive oil (15 ml)
  • Pinch of salt
  • Pinch of black pepper
  • 4 bone-in, skin-on chicken leg quarters (approximately 2.5 lbs / 1.1 kg)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon kosher salt (15 ml)
  • 1 teaspoon black pepper (5 ml)
  • 1 tablespoon dried rosemary (15 ml)
  • 1 tablespoon dried thyme (15 ml)
  • Zest of 1 lemon
  • 2 tablespoons lemon juice (30 ml)
  • 2 tablespoons chopped fresh parsley (30 ml)

Instructions:

  1. Preheat oven to 400°F (200°C). Cut off the top of the garlic head. Drizzle with olive oil, season with salt and pepper. Wrap in foil and roast until soft and fragrant (approx. 30 minutes). Let cool slightly.
  2. Pat the chicken leg quarters dry with paper towels.
  3. In a small bowl, combine salt, pepper, rosemary, thyme, lemon zest, lemon juice, and the roasted garlic (squeeze cloves out of the head). Mix well. Rub the mixture all over the chicken, under the skin if possible, ensuring even coverage.
  4. Heat olive oil in the oven-safe skillet over medium-high heat. Place chicken skin-side down in the hot skillet. Sear for 6-8 minutes, until the skin is golden brown and crispy. Avoid overcrowding the pan; cook in batches if necessary.
  5. Transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when tested with a meat thermometer.
  6. Remove from the oven. Let the chicken rest for 5-10 minutes before serving. Garnish with fresh parsley.