Makes six servings
Prep time: 10 minutes
Cook time: 70 minutes
- 6 chicken leg quarters, about 3 lbs. total
- Olive oil
- 5 garlic cloves, chopped
- Red-pepper flakes to taste
- Coarse salt to taste
- ½ cup chopped fresh herbs (any combination of parsley, thyme, rosemary, and tarragon)
- 1 lemon, half of it sliced
Drizzle the chicken thoroughly with olive oil and then rub it with the chopped garlic, red-pepper flakes, and salt. To enhance flavor, allow chicken to rest at room temperature for 30 minutes.
Adjust your oven rack to the middle position and preheat the broiler to high. Place the chicken skin-side up in a roasting pan. Top with half of the fresh chopped herbs and the lemon slices.
Transfer the pan to the oven. (Note that using the broiler will give the meat a nice color and texture, but it will also create smoke, so make sure to vent your kitchen or turn the fan on.) Broil for five to 10 minutes, until the chicken has a crisp finish.
Switch the oven from broil to bake and set the temperature to 375 degrees F. Bake for 60 minutes, or until the meat reaches an internal temperature of 165 degrees F.
Let the chicken cool for at least 10 minutes. Garnish with the remaining fresh herbs and a squeeze of lemon before serving.
Excerpted with the permission of VeloPress from Feed Zone Table by Chef Biju Thomas and Allen Lim, PhD. Try more recipes at feedzonecookbook.com.
Why No Numbers?
Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need. — The Editors
Photography by Aaron Colussi