Roast chicken

Name: Roast chicken
Prep time: 15 min
Cook time: 65 min
Total time: 90 min
Yield: 4
Cuisine: Tchad
Ingredients: 4 bone-in skin-on chicken leg quarters, about 1.4 kg total; 200 g onion; 10 g garlic; 30 ml lemon juice; 20 ml oil; 100 ml water; 4 g salt; 1 g black pepper

🍗 Oven-roasted chicken leg quarters with onion, garlic and lemon.

Ingredients

4 bone-in skin-on chicken leg quarters, about 1.4 kg total
200 g onion
10 g garlic
30 ml lemon juice
20 ml oil
100 ml water
4 g salt
1 g black pepper

Preparation

Preheat a conventional oven to 200 °C. Cut onion into thin wedges and chop garlic. Do not rinse raw chicken; pat dry with disposable paper if necessary.

Mix garlic, lemon juice, oil, salt and pepper and coat chicken. Put onions and water in a large roasting dish and arrange chicken skin up without overlapping.

Roast 55–65 minutes. Check liquid after 35 minutes and add a few tablespoons of water if the bottom is drying. Shield skin loosely if it browns before the centre cooks.

Check at least 74 °C in the thickest meat of each large piece, avoiding bone with the probe. Continue cooking if needed, then rest outside the oven 10 minutes.

Serve one leg quarter per person with onions and juices, using clean plates and utensils. Reference total: 1 hour 30 minutes, including 15 preparation, up to 65 cooking and 10 resting.