Ingredients:

  • 4 Chicken Hindquarters (approximately 1.5-2 lbs / 680-900g)
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper to taste
  • 4 cloves garlic, minced (approx. 1 tbsp)
  • 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried rosemary) (30 ml)
  • 2 tablespoons fresh thyme, chopped (or 2 teaspoons dried thyme) (30 ml)
  • 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley) (15 ml)
  • Juice of 1 lemon (approximately 2 tablespoons / 30 ml)
  • 1 tablespoon Dijon mustard (15 ml)
  • 1 teaspoon paprika (5 ml)
  • 1/2 teaspoon onion powder (2.5 ml)
  • 1/4 teaspoon red pepper flakes (optional, for a touch of heat) (1.25 ml)
  • 2 tablespoons olive oil (30 ml)

Instructions:

  1. In a large bowl, whisk together all marinade ingredients.
  2. Pat the chicken quarters dry with paper towels. Add the chicken to the bowl with the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes (or up to overnight).
  3. Preheat oven to 400°F (200°C).
  4. Place the marinated chicken quarters skin-side up on a baking sheet. Ensure they are not overcrowded for even browning.
  5. Bake for 45-55 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. The skin should be crispy and golden brown.
  6. Let the chicken rest for 5-10 minutes before serving.