Lemon-Rosemary-Garlic Roasted Chicken Quarters

• 2 chicken quarters, skin-on
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper, ground
• 1/2 teaspoon chicken bouillon powder
• 1 tablespoon rosemary, dried
• 5 garlic cloves, minced
• 4 white potatoes, pealed and quartered
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper, ground
• 1 tablespoon olive oil
• 1 yellow onion, large, pealed and cut into 1-inch slices
• 2 tablespoons butter, melted
• 1 lemon, juice of

1. Preheat oven to 400u0b0F.
2. In a small roasting pan or other metal baking dish, arrange pealed and quartered potatoes. Drizzle with 1 tbs. olive oil and season with 1/4 teaspoons salt and 1/4 teaspoons pepper. Toss to coat, arrange in a single layer then arrange chunks of onions throughout the potatoes.
3. Rub chicken quarters with 1/4 teaspoons salt, 1/4 teaspoons pepper, chicken bouillon powder, rosemary, garlic and olive oil.
4. Arrange quarters atop potatoes in roasting pan, drizzle chicken and potatoes sticking out from underneath with melted butter. Then squeeze the lemon atop all.
5. Roast uncovered for 35-40 minutes at 400u0b0F.
6. Then increase oven temperature to 425 F and roast for another 10-15 minutes until skin is lightly browned and crispy, and juices run clear from the thickest part between the drumstick and thigh.
7. Remove from oven and allow to rest for 10 minutes before serving.

chicken quarters, olive oil, salt, black pepper, chicken bouillon powder, rosemary, garlic, white potatoes, salt, black pepper, olive oil, yellow onion, butter, lemon

Taken from www.food.com/recipe/lemon-rosemary-garlic-roasted-chicken-quarters-465716 (may not work)